ATE 

Cook 
Book 


COACHELLA  VALLEY 

"RIVERSIDE  COUNH,  CALIFORNIA 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

IVIicrosoft  Corporation 


http://www.archive.org/details/datecookbookOOmetzrich 


DATE 
COOK   BOOK 


Compiled  by 


MAY  SOWLES  METZLER 


*'We  may  live  without  poetry,  music,  and  art; 
We    may    live    without    conscience,    and    live    without 
heart; 

We   may   live   without   friends;    we   may   live   without 

books; 
But  civilized  man  cannot  live  without  cooks." 

— Owen  Merridith. 


rxsi3 

PREFACE        2)j/\/)i^S 


AGRia 

UBRARV 

It  has  been  quite  fitting  that  a  date  cook 
book  should  originate  in  Coachella  Valley,  the 
American  home  of  the  date. 

I  feel  that  the  time  is  not  far  distant 
when  dates  will  be  used  universally  both  in 
the  fresh  state  and  in  various  modes  of  cook- 
ery. 

In  its  use  sugar  is  conserved,  as  will  be 
seen  in  the  following  number  of  recipes  which 
need  no  sugar,  and  by  others  which  require 
a  smaller  amount  than  has  before  been  used. 

Although  the  compilation  contains  many 
of  the  so  called  ''fancy  dishes,''  a  still  larger 
number  of  simple  and  wholesome  rules  may 
be  found  in  its  pages. 

Dates  are  a  product  which  perhaps  lend 
themselves  to  a  greater  variety  of  uses  than 
any  other  one  article  of  food,  and,  conse- 
quently, I  trust  a  book  devoted  exclusively 
to  their  service  will  find  favor  with  all  those 
who  desire  a  more  extended  acquaintance 
with  this  most  delicious  fruit.        M.  S.  M. 


Copyright,  1919 
May  Sowles  Metzler 


444208 


FOOD  VALUE  OF  THE  DATE 

In  the  arid  regions  of  the  old  world  dates 
alwaj'S  have  been  an  essential  in  the  dietry,  and 
in  some  parts  have  been  used  even  to  a  greater 
extent  than  bread  and  potatoes  here. 

Owing  to  its  compact  form  and  almost  total 
availability  as  food  the  date  is  a  natural  tabloid 
form  of  nourishment,  and  some  kinds  even  out- 
strip the  much  vaunted  pre-digested  foods 
These  latter  dates  contain  sugar  in  a  form  im- 
mediately available  by  the  body  through  simple 
absorption  without  being  subjected  to  the  diges- 
tion that  ordinary  sugar  undergoes. 

Dates  are  at  oncean  enjoyable  confection  and 
a  substantial  energy  producer.  They  really 
contain  all  the  elements  that  a  balanced  diet 
calls  for,  protein,  fats,  salts  and  carbohydrates 
and  all  in  available  form  for  the  human  system 

One  pound  of  dates  has  a  calorie  value  of 
1,275,  a  calorie  being  the  physiological  heat  unit 
or  unit  of  potential. 

CHARLES  BENNETT,  M.  D. 


SOME  OF  THE  WAYS  DATES  ARE  USED 
BY  THE  ARABS 


Split  date,  remove  seed  and  then  fill  cavity  with  un- 
salted  butter.  This  manner  of  eating  the  date  has 
been  popular  throughout  the  Arabic  world  for  cen- 
turies. 

Another  popular  combination,  and  used  by  the  mis- 
sionaries as  well  as  the  Arabs,  is  called  khabis,  and  is 
a  mixture  of  dates,  butter  and  honey. 

Sour  or  curdled  milk  in  various  forms  is  a  constant 
accompaniment  of  dates.  It  may  be  from  this  that  we 
got  our  idea  of  the  use  of  cottage  cheese  with  dates. 

Fresh  milk,  especially  that  of  camels,  is  considered 
a  particularly  fitting  drink  after  a  meal  of  dates. 

In  the  Sindh  desert  of  India,  onions  are  considered 
the  proper  accompaniment. 

In  districts  where  locusts  or  grasshoppers  are  ob- 
tainable, these  insects  are  roasted  and  pounded  to  a 
paste,  together  with  fresh  dates. 

Madquqeh,  a  date  paste,  made  by  pounding  dates 
with  sesame  oil,  is  used  on  their  tasteless  bread. 

Dates  are  also  used  C09ked,  the  best  being  a  plain 
fry  in  plenty  of  butter ;  the  date  for  this  purpose  should 


'  >**'  "-** *  '  ^t I     '  '' 

be  soft,  and  great  care  is  needed  to  keep  them  from 
burning;  but  if  properly  prepared,  they  rarely  fail  to 
please  the  American  palate. 

Fresh  dates  are  baked  in  the  oven,  sometimes  basted 
v/ith  butter. 

Another  standard  Arab  recipe  is  to  chop  up  the  dates, 
and  boil  them  in  milk  often  with  the  addition  of 
chopped  onions  and  a  flour  thickening. 

There  are  also  many  ways  in  which  dates  are  used 
as  beverages,  and  in  the  making  of  jams  and  preserves. 

In  the  Sahara  dates  are  added  to  meats,  soups  and 
stews.  Are  used  to  make  syrup  which  sells  for  ten 
cents  a  quart. 

Seeds  are  used  in  cookery  after  being  softened  with 
milk,  and  are  also  made  into  bread. 

PAUL  B.  POPENOE. 


El     BREAD     Q 


Biscuits,  Muffins,  Rolls,  Gems,  Etc. 


*' Would  you  know  how  first  he  met  her? 
She  was  cutting  bread  and  butter.'* 

— Goethe. 


Bran  Bread 

1  cup  white  flour  %    cup    shortening,    melted 

1  cup  wholewheat  flour  1  egg  beaten  light 

1\^   cups  bran  1^   cups  milk 

\'2   cup  molasses  mix  with  i/^      6  teaspoonfuls  baking  powder 
teaspoon  soda  1  large  cup  dates,  with  seeds 

1  teaspoonful  salt  removed 

Mix  all  together,  put  iu  small  bread  pan  and  bake 
about  11/4  hours. 

MES.  B.  A.  TEAGLE, 

Coachella,  Cal. 

Corn  Bread 

1  cup  cornmeal  %   teaspoon   salt 

1  cup  white  flour  Scant  cup  milk 
4  teaspoons  baking  powder  2  eggs 

2  tablespoons  sugar  ^4    cup  melted  butter  or  any 
^  cup  chopped  dates  kind  of  shortening 

Mix  and  sift  dry  ingredients.  Add  milk  slowly,  egg 
well  beaten,  and  butter.  Lastly  add  dates,  and  bake 
in  a  greased  shallow  pan  in  a  quick  oven. 

Date  Bread 

2  cups  chopped  dates  1  egg 

4  cups  flour  %  cup  sugar 

One  cup  means  V2  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


10  DATE  COOK  BOOK 


2  cups  milk  4  teaspoons  baking  powder 
1  teaspoon  salt 

Sift  dry  ingredients,  add  egg  well  beaten,  dates  and 
milk.  Mix  well  together,  let  stand  twenty-five  or  thirty 
minutes  and  bake  in  a  moderate  oven  for  forty-five 
minutes. 

MRS.  PEARL  HAWKINS, 

Taft,  Cal. 

Date  Bread  (with  yeast) 

1  cup   warm    left-over    cereal        2   tablespoons   shortening 

3  tablespoons    brown    sugar  %     cake     yeast     or     a     small 
A  little  salt  amount  liquid  yeast 

Flour  ^   cup  warm  water 

Mix  cereal,  sugar,  salt  and  shortening,  add  yeast  cake 
dissolved  in  the  warm  water,  and  flour  to  knead.  Let 
rise  over  night.  In  the  morning  when  kneading,  work 
in  yo  cup  English  walnut  meats  and  Vs  cup  of  dates  both 
cut  in  small  pieces.  Shape  in  a  loaf,  let  rise,  and  bake 
in  a  moderate  oven.  This  bread  is  very  good  for  sand- 
wiches. 

Steamed  Brown  Bread 

2  cups  yellow  corn  meal  1  cup  very  dark  molasses 
1  cup  rye  or  Graham  flour            I14    pints   warm   water 

1  teaspoonful  salt  1  cup  raisins 

1  teaspoonful  soda  1  cup  dates,  chopped 

Put  in  a  greased  mould,  and  steam  two  or  three 
hours,  either  on  stove  or  in  fireless  cooker. 

MRS.  A.  O.  HAYWARD, 

Thermal,  Cal. 

Steamed  Date  Bread 

Into  a  bowl  put  l^-j  cups  corn-  2  cups  dates  which  have  been 

meal  steamed  and  rubbed  througli 

1  cup  rye  meal  a  sieve 

%  cup  flour  1  teaspoon  salt 

1  teaspoonful    baking    powder  1  teaspoon  soda 

1  cup  each  milk  and  water  %  cup  syrup 


DATE  COOK  BOOK 11 

Pour  into  a  large  well  greased  mould,  cover  and 
steam  5  hours.  May  be  cooked  in  a  fireless  cooker,  or 
if  steamed  in  smaller  moulds,  will  not  require  as  long  a 
steaming. 

MRS.  A.  A.  ALLEN, 

Coachella,  CaL 

Steamed  Date  Bread  No.  2 

1  cup  rye  meal  2  cups  thick  sour  milk 

1  cup  corn  meal  %  cup  molasses 

1  cup  barley  flour  1  cup  dates 

2  teaspoons  soda  2  tablespoons  melted  Crisco 
1  tablespoon  salt 

Sift  together  the  meal,  flour,  soda  and  salt ;  add  sour 
milk,  molasses  and  Crisco,  and  mix  thoroughly.  Grease 
three  1-lb.  baking  powder  cans;  put  in  some  dates  cut 
in  pieces,  then  dough;  add  more  pieces  of  dates,  then 
dough,  and  alternate  with  dates  and  dough  till  all  are 
used.  Set  to  steam  with  cold  water,  that  the  mixture 
may  rise  before  cooking  Steam  three  hours  The 
water  must  not  stop  boiling  for  at  least  two  hours 

JANET  McKENZIE  HILL. 

Sweet  Date  Bread 

%  cup  shortening  1  teaspoonful     of     soda     dis- 

M»  cup  sugar  solved    in    a    little    of    the 

V2  cup  molasses  milk 

1  cup  sour  milk  or  buttermilk  1  cup  white  flour 

2  eggs  3^2    cups   Graham  flour 

1     pound     of     dates,     cut     in 
thirds 

Spices  to  taste.    Bake  in  a  loaf. 

MRS.  C.  R.  KETTLE, 
Coachella,  Cal. 

White  Date  Loaf 

3  cups  flour  1  teaspoonful  salt 

3  cups  chopped  dates  3  tablespoons  baking  powder 

1  cup  chopped  nuts  1  tablespoon  shortening 

2  cups  milk 


12 DATE  COOK  BOOK 

Mix  Avell,  put  in  a  bread  pan  and  bake  1  hour. 

MRS.  A.  O.  HAY  WARD, 

Thermal,  Cal. 

Biscuits 
Put  2  cups  flour  in  a  pan,  and  work  into  it  %  cup 
shortening,  1  teaspoonful  salt,  5  tcaspoonfuis  baking 
powder,  and  i/o  cup  cut  dates.  Wet  with  1  cup  rich 
sweet  milk,  and  if  more  flour  is  needed,  add  until  just 
stiff  enough  to  handle.  Roll  to  the  usual  thickness,  and 
bake  in  a  quick  oven. 

Buns 

1  cup  scalded  milk  %  teaspoon  salt 

%  cup  butter  i/^  cup  dates    stoned    and    cut 

%  cup  sugar  in  pieces 

1  yeast   cake   dissolved   in    l^      1  teaspoon  lemon  extract 
cup  hike  warm  water  Flour 

Add  y2  cup  sugar  and  salt  to  milk;  when  lukewarm 
add  dissolved  yeast  cake  and  V/^  cups  flour;  cover,  and 
let  rise  until  light;  add  butter,  remaining  sugar,  dates 
lemon  and  flour  to  make  a  dough ;  let  rise,  shape  like 
biscuits,  let  rise  again  and  bake.  If  wanted  glazed, 
brush  over  with  l)eaten  egg  before  baking. 

MRS.  F.  M.  FARMER. 

Date  Bran  Muffins 

2  cups  bran  3   tablespoons   molasses 

1  cup  flour  IVj  to  iy2  cups  sour  milk 

1  teaspoon  soda  1  cup  chopped  dates 

14  cup  butter 

Mix  dry  ingredients,  rub  in  the  butter  Avith  the  tips 
of  fingers,  add  molasses  and  sour  milk  and  the  chopped 
dates  first  rolled  in  flour.  Put  into  hot  muffin  tins,  and 
bake  in  hot  oven.  1  unbeaten  egg  stii-red  in  thoroughly 
at  the  last  improves  it  greatly.  Sweet  milk  may  be 
used,  with  3  teaspoons  baking  powdei',  instead  of  sour 
milk.  MRS.  E.  E.  COOK, 

Indio.  Oal. 


DATE  COOK  BOOK 13 

Date  Muffins 

%  cup  butter  or  crisco  %  cup  of  milk 

%  cup  sugar  2  cups  flour 

1  eggf   well   beaten  4  teaspoons  baking  powder 
\<i  cup     dates  cut  into  bits 

Add  dates  last,  and  beat  well.  Put  in  well  greased 
muffin  pans,  and  bake  twenty-five  minutes. 

MES.  J.  G.  NUSBAUM, 

Coaehella,  Cal. 

Date  Muffins  No.  2 

2  tablespoons  shortening  3  teaspoons  baking  powder 
2  tablespoons  sugar                          1  teaspoon  salt 

1  cup  milk  1/2  pound  dates 

1%  cups  flour 

Melt  shortening  and  add  sugar.  Beat  until  well 
mixed.  Add  milk  and  flour,  baking  powder  and  salt 
which  have  been  sifted  together.  Add  dates  which 
have  been  pitted  and  cut  fine.  Bake  in  greased  tins  in 
hot  oven  about  twenty-five  minutes. 

MES.  T.  M.  MILLEB, 

Fruit  Corn  Muffins 

IVi!    cups   yellow    eornmeal  1  tablespoon    shortening 

%    cup   white   flour  2  eggs    (1   may  be  used  when 

1  teaspoon  salt  scarce) 

2  teaspoons   baking   powder  2  cups  sour  milk 

1  cup  semi-dry  dates,  cut  fine 

Pans  must  be  well  heated,  and  greased  with  1  table- 
spoon shortening.  Bake  in  muffin  pans  in  a  hot  oven 
for  twentv  minutes. 

MRS.  C.  W.  HYDE, 

Goachella,  Cal. 

Economy  Griddle  Cakes 

1%  cups  sour  milk  or  buttermilk;  thin  with  y^  cup 

sweet  milk,  and  stir  in  1/2  teaspoon  soda,  1  teaspoon 

salt,  1  egg  well  beaten,  1  cup  fine  bread  crumbs,  which 

have  been  put  through  the  sifter,  y^  cup  eornmeal  and 


14  DATE  COOK  BOOK 


enough  flour  to  make  the  right  thickness  for  cooking  on 
a  griddle  in  the  usual  way.  Lastly  add  a  few  ground 
dates.  M.  S.  METZLER. 

Waffles 

1%   cups  thick  sour  milk  About  2  cups  flour  (just  white 

V2   cup  sweet  milk  flour  may  be  used  or  it  may 

3    tablespoons    shortening,    or  be    mixed    with    any    other 

thick  sour  cream  kind,   such  as   Graham) 

%   teaspoons   soda  2  eggs  beaten  separately 

1  teaspoon  salt  1  teaspoon  baking  powder 

%  cup  ground  dates 
Sift  flour,  salt  and  baking  powder  in  a  bowl,  add  milk 
in  which  soda  has  been  dissolved,  yolk  of  egg,  shorten- 
ing, dates  and  egg  whites.     Cook  in  hot  well  greased 
waffle  irons.    Serve  with  butter  and  syrup. 

MRS.  V.  E.  METZLER, 

Coachella,  Cal. 

Southern  Waffles 

1%  cups  corn  meal  mush  ^2   teaspoon  salt 

1^2  cups  milk  2  eggs 

%  cup  ground  dates  3  tablespoons  shortening 

3   teaspoons  baking  powder  3  cups  flour 

Add  milk  to  mush,  then  dry  ingredients,  mixed,  yolks 
of  eggs,  shortening  and  w^hites  of  eggs  beaten  stiff.  Cook 
in  waffle  irons. 

Schnecken 

1  pound  of  bread  dough,  add  2  eggs,  y^  cup  butter. 
Mix  well  and  add  flour  to  stiffen.  Roll  thin,  and  spread 
Avith  melted  butter,  cinnamon,  currants,  chopped  dates, 
sugar  and  a  little  citron.  Roll,  cut  and  place  in  a  bak- 
ing pan.  Let  rise  till  very  light,  then  put  a  small  piece 
of  butter  on  each,  and  sprinkle  with  a  little  powdered 
sugar.  Just  before  putting  in  the  oven,  pour  a  very 
little  boiling  water  about  the  cakes.  Bake  in  a  mod- 
erate oven  in  a  well  greased  pan. 

MRS.  J.  A.  LEHRITTER, 

Gunnison,  Colo. 


H  PUDDINGS  H 


**One  thing  is  always  sure  to  please, 
Just  give  him  puddings  such  as  these." 


Apple  Pudding 
Wash  and  soak  y^  pound  dried  apples  (fresh  ones 
may  be  used).  Stone  i/4  pound  of  dates  and  cut  each 
one  in  thirds.  Put  fruit  in  saucepan  Avith  1  tablespoon 
of  butter,  half  a  cup  of  brown  sugar  and  1  teaspoon 
ground  cinnamon.  Stew  slowly  till  tender.  Turn  out 
to  cool.  Sift  14  pound  of  flour  into  a  basin,  cut  into  it 
4  tablespoons  butter,  add  2  tablespoons  sugar,  1  tea- 
spoonful  baking  powder  and  II/2  teaspoonfuls  ground 
cinnamon.  Make  into  a  stiff  paste  with  the  beaten 
yolk  of  1  Qgg  and  a  little  milk.  Divide  into  one  large 
and  one  small  piece.  EoU  out  and  line  a  pudding  dish 
with  large  piece  of  dough,  put  in  fruit  and  cover  with 
small  piece  of  dough.  Bake  in  a  moderate  oven  for 
three-quarters    of    an    hour.      Cool    and    cover    with 

meringue.  MRS.  M.  McLElSH, 

Riverside,  Cal. 

Bird's  Nest  Pudding  (no  sugar) 

Put  1  cup  seeded  dates  in  the  bottom  of  a  baking  dish 

2  eggs  beaten  separately 

V2  Clip  milk 

1   cup  flour  with  which  sift  2  teaspoons  baking  powder 

1  tablespoon  melted  butter 

V-i  teaspoon  salt 

1  cup  flour 

Pour  batter  over  dates  and  bake.    Serve  with  cream 

MISS  ALBERTA  METZLER. 

One  cup  means   V2   pint.     Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


16  DATE  COOK  BOOK 


Boiled  Rice  and  Date  Pudding 

1  cup  rice  2  cups  sugar 

2  quarts  hot  water  2  cups  water 

1  tablespoon  salt  1  cup  cut  dates 

AVasli  rice  and  add  slowlj^  to  2  quarts  boiling  water 
to  which  has  been  added  1  tablespoon  salt.  Boil  about 
thirty  minutes,  or  until  soft.  Drain  in  a  coarse  strainer 
pour  through  it  some  hot  water,  and  let  stand  in  a  warm 
place  to  dry  off.  Mix  stoned  and  cut  dates  Avith  rice 
and  mould.  Serve  with  a  syrup  made  from  the  2  cups 
sugar  and  2  cups  water.  This  amount  will  make  a 
large  pudding.  MRS.  F.  W.  ZABLER, 

Coachella,  Cal. 

Bread  Pudding  (no  sugar) 

2  heaping  cups  stale  or  fresh      1  egg,  beaten 
bread,  cut  in  dice  1  teaspoon  vanilla 

1  heaping  cup  dates  (^/^  lb.)  2  teaspoons   baking   powder 

IV2  cups  thin  cream  {%  pint)     %  cup  blanched  almonds,  cut 

or  not  as  you  please 

Mix  well,  and  cook  in  a  double  boiler  forty  minutes. 

MRS.  B.  A.  TEAGLE, 

Coachella,  Cal. 

New  Brown  Betty  (with  dates) 

Grease  a  pudding  dish,  and  put  in  it  alternate  layers 
of  bread  crumbs  and  tart  apples  and  dates  mixed.  Make 
enough  layers  to  nearly  fill  dish,  having  bread  crumbs 
for  first  and  last  layers.  Pour  hot  water  on  to  moisten, 
f^^t  with  bits  of  butter  and  bake.  Serve  with  cream  and 
sugar  or  a  good  pudding  sauce. 

Boiled  Carrot  Pudding 

1  pound  of  grated  carrots  V2  pound  of  either  raisins  or 

8/4  pound  chopped  suet  currants 

V2  pound  dates  8  tablespoons  flour 

4  tablespoons  sugar  Spices  to  suit  taste 

J^ut  in  a  greased  pudding  bag,  tie,  allowing  room  to 


DATE  COOK  BOOK 17 

swell,  and  boil  4  hours;  then  put  in  oven  for  a  few 
minutes  to  dry.  Serve  with  ' '  Hard  Sauce, ' '  or  any  good 
pudding  sauce. 

Carrot  Pudding 

1  eup  grated  raw  potato  1  cup  chopped  dates 

1  cup  grated  raw  carrot  ll->  cups  flour 

1  cup  chopped  suet  H>  cup  sugar 

1  cup  raisins 

1  teaspoon  each  of  soda,  salt  and  allspice;  soda  dissolved  in  2 
tablespoons  milk. 

Steam  Sy?  hours  and  serve  with  '^ Brown  Sauce.*' 

MRS.  L.  H.  KILLEY, 

Coachella,  Cal. 

Chocolate  Pudding 

1  cup  bread  crumbs  boiled  in     4  tablespoons  melted  chocolate 

1  quart  milk  %  cup  cut  dates 

H  cup  sugar  ^4  cup  nuts 

Yolks  of  2  eggs 

Bake  till  set,  then  use  well  beaten  whites  with  a  little 
sugar  for  frosting.    Brown  in  oven. 

Date  and  Nut  Pudding 

1  cup  chopped  dates  4  tablespoons   cracker   crumbs 

1  cup  nut  meats  3  tablespoons  sweet  milk 

1  cup  sugar  1  teaspoon  baking  powder 

2  eggs 

Steam  ly^  hours,  either  in  one  dish  or  individual 
moulds,  and  serve  Avith  whipped  cream  or  ice  cream. 

MRS.  E.  PALMER, 
Mecca,  Cal. 

Date  Pudding  No.  1 

Vz  pound  of  dates  %  teaspoon  soda 

3  tablespoons  butter  ^^  teaspoon  salt 

Mj  cup  of  molasses  ^^  teaspoon     cloves 

V^  cup  sweet  milk  i/4  teaspoon  nutmeg 

]%  cups  flour  1/-2  teaspoon  allspice 

Stone  dates,  and  cut  in  small  pieces.     Melt  butter 


18  DATE  COOK  BOOK 


add  molasses  and  milk.  Mix  dry  ingredients  together 
and  sift.  Add  to  liqnid.  Lastly  stir  in  dates.  Turn  in 
a  buttered  mould,  and  steam  ly^  hours.  Serve  with  any 
good  pudding  sauce.  MRS.  G.  J.  shoenhair, 

Hollywood,  Cal. 

Date  Pudding  No.  2 
]\Iix  2  cups  bread  crumbs,  1  cup  flour  and  ly-  cups 
chopped  suet,  2  cups  dates,  cut  in  pieces,  Vo  cup  sugar 
1/2  teaspoon  salt,  4  teaspoons  baking  povrder.  ^lix  well 
and  add  2  eggs  beaten  in  %  cup  milk.  Put  into  a  well 
greased  mould  and  steam  three  or  more  hours.  ]\[ore 
steaming  makes  it  darker  and  better.  Serve  hot  with 
cream  or  sweet  sauce.  Makes  a  good  Christmas  pud- 
ding, or  to  serve  at  any  time  in  place  of  plum  pudding 

MRS.  V.  E.   METZLER, 

Coaehella,  Cal. 

Date  Pudding  No.  3 

1  cup  molasses  4   teaspoons  baking  powder 

1  cup  milk  1/4  teaspoon  salt 

%  cup  butter  Vi;  teaspoon  cloves 

3   cups  flour    (use  part   barley  %  teaspoon  allspice 

flour)  %  teaspoon  nutmeg 
%   pound  dates,  cut  in  pieces 

Melt  butter  and  add  to  molasses  and  millv.  Sift  to- 
gether the  lioui',  baking  powder,  salt  and  spices  and  add 
to  milk  and  molasses.  Add  dates.  Put  in  a  buttered 
mould,  and  steam  2%  hours.    Serve  with  pudding  sauce. 

MRS.  T.  M,  MILLER, 

Date  and  Rice  Dumplings  (no  sugar) 

Use  smal]  sqnares  of  cheesecloth.  Place  one  at  a 
time  on  a  plate,  and  cover  center  Avith  about  %  cup  of 
previously  boiled  rice.  On  this  put  1  tablespoon  of  cut 
up  dates.  Bring  rice  up  around  the  dates,  shape  round 
in  the  cheesecloth,  tie  close  to  the  rice  and  phmge  in 


DATE  COOK  BOOK 2? 

boiling  water  for  twenty  minutes.  Remove  cloth,  and 
serve  with  a  little  jelly  on  top  and  cream  around  it.  A 
very  nutritious  dish. 

Bate  Soufle 
1  cup  stoned  dates  ground  fine,  Yi  cup  powdered  sugar 
yolks  of  3  eggs,  beaten  till  light.  Beat  all  together 
until  very  light,  then  fold  in  carefully  the  well  beaten 
whites  of  3  eggs.  Turn  into  a  baking  dish,  buttered 
and  dusted  with  powdered  sugar,  and  bake  in  a  hot 
oven  until  well  puffed  and  brown.    Serve  immediately. 

Fruit  Suet  Puddingy 
3  cups  flour,  level  teaspoon  salt,  2  teaspoons  baking 
powder,  1  teacup  finely  chopped  suet.  Mix  Avell  to- 
gether and  add  water  to  make  dough  like  pie  crust 
Roll  i/j-inch  thick.  Spread  with  chopped  cooking 
apples  and  dates.  Roll,  and  steam  3  hours.  Serve  with 
a  sweet  pudding  sauce  or  cream  and  sugar. 

MRS.  J.  H.  BLOCK, 

Denver,  Colo. 

Hard  Time  Date  Pudding 
Soak  about  2  cups  stale  bread  in  hot  water  for  half 
an  hour,  then  squeeze  the  water  from  it  through  a 
strainer.  Mix  with  it  I/2  pound  stoned  and  cup  dates 
Grease  a  pie  pan  and  put  the  above  mixture  in  it,  shap- 
ing nicely  to  the  pan.  Now  take  1  egg,  beat  well,  add 
Mi  cup  milk  and  1  tablespoon  sugar.  Pour  over  the 
bread  and  dates,  and  add  a  little  grated  nutmeg  on  top 
Can  be  used  hot  or  cold,  with  anv  preferred  sauce. 

MRS.  k.  T.  FOTHERGILL, 
Coachella,  Cal. 

Oatmeal  Betty 

2  eups  ("Ooked  oatmeal  y^  teaspoon  cinuamoii 

4  eups  apples  cut  small  V-i  cuj>  syrup 


20  DATE  COOK  BOOK 


¥2   cup  dates  Vi   cup  sugar 

JMix  and  bake  for  onc-lialf  hour.    Serve  v/itli  cream 

Oatmeal  Date  Pudding  (war-time  recipe) 

2y2  ci^ps  boiling  water  1   cup  rolled  oats 

1  tablespoon  crisco  %  cup  maple  syrup 
1/^  teaspoon  salt                                1  egg  beaten  light 

1  cup  dates  cut  in  small  pieces 

Have  Avater  boiling  rapidly.  Stir  in  crisco,  salt  and 
oats,  and  continue  to  stir  v/hile  cooking  rapidly  5  min- 
utes. Cook  in  double  boiler  1  hour;  add  syrup,  dates 
and  beaten  eggs,  and  bake  in  a  baking  dish  about 
thirty  minutes.  JANET  McKENZIE  HILL. 

Quick  Graham  Pudding  (no  sugar) 
Boil  1  quart  of  water,  add  1  tea:^poonful  salt  aud  drop 
in  slowly,  stirring  constantly  enough  Graham  flour  to 
make  a  moderately  thick  mush.  Continue  cooking  and 
stirring  occasionally  for  about  half  an  hour.  A  few 
minutes  before  removing  from  the  fire,  add  1  cup  stoned 
and  cut-up  dates.     Serve  hot  with  cream. 

Rice  Pudding  a  la  Hoover 

Wash  1  cup  rice,  drain  and  add  to  2  cups  hot  water, 
14  teaspoon  salt.  Steam  45  minutes.  Add  14,  cup 
brown  sugar,  Yo  package  dates,  cut,  and  1  cup  scalded 
milk,  and  steam  15  minutes  longer. 

^'DELINEATOK." 

Rice  Pudding  (v/ithout  sugar  or  eggs) 

6  tablespoons  of  rice  1   teaspoon  salt 

2  quarts    milk    and    2    taldc-      1  cup  dates,  stoned  and  cut  in 
spoons  thick    sweet    cream  small    pieces 

Bake  very  slowly  for  three  hours.  Serve  with  cream. 
Makes  a  large  pudding. 

MBS.  J.  W.  KOCKEFELLER, 

Gunnison,  Colo. 


DATE  COOK  BOOK ^ 

Roly-Poly  Apple  and  Date  Pudding 

Pare,  core  and  slice  cooking  apples,  and  stone  and 
halve  a  few  dates.  Make  a  rich  biscuit  dough.  Roll  out 
not  quite  half  an  inch  thick,  lay  the  fruit  on  the  paste, 
bring  edges  together,  wrap  in  a  pudding  cloth,  which 
has  been  well  floured,  tie  up  and  plunge  into  boiling 
water,  and  boil  two  hours.  Serve  with  sweet  sauce.  In 
tving  bag,  leave  room  to  svrell. 

MES.  J.  BENSON, 

Clifton,  Colo. 

Seven  Cup  Pudding 

1  cup  grated  briad  1  cup  flour 

1  cup  sugar  1  cup  chopped  suet 

1  cup  milk  1  teaspoon  cinnamon 

1  cup  currants  or  raisins  V2  teaspoon  soda 

1  cup  dates  1  egg 

]\Iix  all  dry  ingredients  together,  then  add  milk 
Steam  two  hours.  Serve  with  ''Easily  made  pudding 
sauce."  MRS.  JAS.  WILLIAMSON, 

Byrnfoot  Hill,  Ayrshire,  Scotland. 

Simple  Fruit  Pudding 
Brat  yolks  of  2  eggs  v.  ith  14  cup  sugar,  until  light 
add  1  tablespoonful  softened  butter  and  %  cup  milk. 
Sift  together  1  cup  flour,  a  little  salt  and  2  teaspoonfuls 
baking  powder;  stir  this  in,  then  fold  in  the  well  beaten 
whites,  and  1  cup  cut  dates.  Turn  in  individual  cups 
and  steam  one  hour.     Serve  with  "Yellow  Sauce"  or 

"Chocolate  Sauce." 

MRS.  V.  E.  METZLER. 

Steamed  Chocolate  Pudding 

Beat  the  yolks  of  3  eggs  till  lemon  colored  and  thick 
Add  gradually  14  cup  sugar  and  continue  the  beating, 
add  3  tablespoons  sweet  milk  and  1  cupful  of  flour  and 
beat  until  smooth.  Add  i/^  cup  chopped  dates.  Lastly 
add  the  well  beeateii  whites  of  those  eggs  and  2  tea- 


22 DATE  COOK  BOOK 

Spoonfuls  baking  powder.  Turn  into  greased  cups,  fill- 
ing half  full,  and  steam  twenty  minutes.  Serve  with  a 
vanilla  flavored  pudding  sauce.  ''One  Egg  Sauce" 
would  be  good  with  this  pudding. 

Steamed  Date  Pudding:  (brought  from  Scotland) 

1,4  pound  of  bread  crumbs  ^^  teaspoon  soda 

V4,  pound  flour  3,^  pound    dates    cut    in    small 

14  pound  sugar  pieces 

1/4  pound  finely  chopped  suet        1  egg 

J\lix  all  dry  ingredients  together,  beat  egg  and  stir 
in,  and  add  enough  milk  to  make  a  thick  batter.  Pour 
into  a  buttered  mould  and  cover  with  buttered  paper 
Steam  for  three  hours.  Serve  with  any  sweet  pudding 
sauce.  MRS.  H.  T.  FOTHERGILL, 

Coaehella,  Cal. 

Steamed  Date  Pudding 

I  cup  dates  1  egg 

1  cup  sAveet  milk  1/1  teaspoon  salt 

2  cups  Graham  flour  2  teaspoons  baking  povrder 

1  teaspoon  each  of  cinnamon,  cloves  and  nutmeg 
Mix   well  and  steam  3  hours.     Serve   with  "Date 
Sauce. ' ' 

Steamed  Indian  Pudding 
Put  in  a  sifter  14  cup  Indian  meal,  1/2  cup  flour,  1  tea- 
spoon salt  and  1  teasponful  soda.  Sift  three  times. 
Mix  Yo  c^^P  suet,  1/2  cup  molasses  and  add  i/^  cup  sour 
milk.  Gradually  add  dry  ingredients  to  this  mixture 
and  beat  well  all  together.  Add  1  cup  dates,  well 
floured.  Butter  mould  and  steam  two  hours  or  more 
then  place  in  the  oven  until  dry  outside. 

MISS  E.  METZLER, 
Kansas  City,  Mo. 


PUDDING  SAUCES 


**  Hunger  is  the  best  sauce. 


Brown  Sauce 

1  cup  sugar  butter  the  size  of  a  small  egg 

1  tablespoon  of  flour 

Set  on  the  stove  and  brown,  being  careful  not  to  burn. 
Add  V/z  cups  of  water,  stirring  constantly,  and  boil. 
Flavor  with  vanilla.  MKS.  L.  H.  KILLEY, 

Coachella,  Calif. 

Chocolate  Sauce 

2  cups  of  milk  2  tablespoons  hot  water 
11/2  tablespoons  cornstarch            2  eggs 

2  squares  Baker's  chocolate  %  cup  powdered  sugar 

4  tablespoons  powdered  sugar       1  teaspoon  vanilla 

Scald  1%  cups  milk,  add  cornstarch  diluted  with  re- 
maining milk,  and  cook  8  minutes  in  a  double  boiler; 
melt  chocolate  ever  hot  water,  add  4  tablespoons  sugar 
and  hot  water,  stir  until  smooth,  then  add  to  cooked 
mixture ;  beat  wliitos  of  eggs  until  stiff ;  add  gradually 
powdered  sugar  and  continue  beating,  then  add  un- 
beaten yolks,  and  stir  into  cooked  mixture,  cook  1  min- 
ute, add  vanilla,  and  cool  before  serving. 

MES.  FANNIE  M.  FABMER. 

Cream  Sauce 

1  cup  whipping  cream  14  teaspoon  vanilla 

Vi  cup  powdered  sugar 

Beat  cream  until  stiff,  then  add  sugar  and  vanilla. 


One  cup  means   ^^^   pint.     Cup,  tablespoon  and  teaspoon   all 
mean  level  measurements. 


24  DATE  COOK  BOOK 


Date  Sauce 

1   cup  dates  chopped  fine  Vz  cup  hot  water 

1/4  cup  sugar  Butter  the  size  of  au  egg 

1  egg 
Mix  all  together,  and  boil  a  little. 

An  Easily  Made  Pudding  Sauce 

Mix  1  tablespoonful  flour  with  Yz  cup  sugar.  Add  % 
pint  boiling  water.  Boil  a  moment,  and  pour  wliile  hot 
over  1  ^^'g  well  beaten.    Season  with  lemon  or  vanilla. 

Hard  Sauce 

1  cup  powdered  sugar  y^   teaspoon   each    of   lemon 

%   cup  butter  and   vanilla 

Cream  butter,  add  sugar,  then  flavoring. 
One  Egg  Sauce 

Yolk  of  1  0.%%  I  cup  sugar 

Vz  cup  butter  2  tablespoons  cornstarch 

Pour  over  this  1  pint  boiling  water.  Stir  and  cook  till 
it  thickens,  then  add  1  tablespoon  vinegar,  1  dessertspoon 
vanilla.    Pour  over  the  well  beaten  white  of  1  egg. 

MRS.  M.  A.  LAWRENCE, 

Gunnison,  Colorado. 

Vanilla  Sauce 

Beat  yolks  of  4  eggs,-  add  4  tablespoons  sugar  and  1  pint 
milk.  Allow  to  come  to  a  boil,  stirring  continually.  Remove 
from  the  stove,  and  add  y^  teaspoonful  vanilla. 

Yellow  Sauce 

Beat  the  yolks  of  2  eggs  until  thick,  and  add  gradually 
Yz  cup  powdered  sugar. 

Beat  the  whites  of  2  eggs  until  stiff,  and  add  gradually 
Yi  cup  powdered  sugar. 

Combine  the  two  mixtures,  and  flavor  with  vanilla. 
Add  a  pinch  of  salt. 


COLD  DESSERTS 


An't  please  your  Honour/'  quote  the  peasant, 
This  same  dessert  is  very  pleasant.'*  — Pope. 


Baked  Apples 
Take  tlie  ceres  out  of  good  cooking  apples,  and  fill  the 
openings  with  finely  chopped  dates. 

Bake,  after  adding  a  little  water,  and  serve,  either  hot 
or  cold,  with  cream  and  a  little  sugar. 

MR8.  HUGH  PROCTOR, 

Coachella,  Calif. 

Boiled  Custard  (no  sugar) 

V2  pound  dates  cut  in  small  pieces. 
Add  1  pint  of  milk  and  a  pinch  of  salt. 

Cook  in  a  double  boiler  till  thick.     This  will  require 
nearly  an  hour. 

Cereal  Custard  Pudding  (no  sugar) 

1    cupful  of   left   over   cooked      A  sprinkling  of  salt 
cereal  Dates 

1  tablespoon  of  corn  syrup 
1   cupful  of  milk  1  egg 

Mix  the  beaten  egg,  milk,  syrup  and  salt;  combine 
witli  the  cereal;  add  the  dates,  and  bake  as  a  custard. 

LADIES'  HOME  JOURNAL. 

Cocoanut  and  Date  Pudding  (no  sugar) 

1  cup    dessicated    cocoanut        1  egg 

li>  pound  of  dates  1  pint  of  milk 

Stone  dates,  and  then  fill  a  shallow  pudding  dish  with 
alternate  laj^ers  of  cocoanut  and  dates ;  beat  the  egg  well, 

One  cup  means   V2   pint.     Cup,  tablespoon  and  teaspoon  all 
moan  level  measurements. 


>6  DATE  COOK  BOOK 


adding  milk,  and  pour  this  over  the  contents  of  the  dish. 
Bake  in  a  moderate  oven  till  a  nice  brown. 

MRS.  H.  T.  FOTHERGILL, 

CoachcUa,  Calif. 

Dainty  Sponge  Fruit 

(A  most  delicious  and  light  pudding,  especially  for  children.) 
1   egg,  its  weight   in  granulated   sugar,  and  three   quarters 
its  weight  in  flour,  1  teaspoonful  baking  powder. 

Beat  egg,  add  sugar  and  then  beat  again;  next  grad- 
ually stir  in  the  flour  and  baking  powder ;  add  1  dessert- 
spoon of  milk,  and  beat  well  for  three  or  four  minutes. 
Pour  into  a  well  greased  baking  tin,  and  bake  in  a  quick 
oven  for  twenty  minutes.  Serve  hot  or  cold  with  ' '  stewed 
Dates."  MRS.  H.  T.  FOTHERGILL, 

Coachella,  Calif. 

Date  Bavarian  Cream  (no  sugar) 

1  pint  whipping  cream  1  envelope  gelatine 

1  cup  milk  1  cup  ground  dates 

Soak  gelatine  in  3^  the  milk,  whip  cream  stiff;  boil 
remaining  milk  and  add  gelatine.  Let  cool,  then  beat 
till  it  begins  to  thicken ;  stir  in  whipped  cream,  mix  well 
and  pour  into  a  mould.  Serve  with  whipped  cream 
heaped  around. 

Date  Blanc-Mange  (no  sugar) 

l^/y  pints  of  milk  3/(>  teaspoon  salt 

1^^  tablespoons  corn  or  maple  3   tablespoons  of   cornstarch 

syrup  1^  teaspoon  vanilla 
12  seeded  dates,  cut  up  small 

Mix  the  cornstarch  with  %  cup  milk.  Ilcat  the  re- 
maining milk  in  a  double  boiler,  add  cornstarch,  syrup, 
dates  and  salt,  and  stir  until  thick.  Cover  and  cook  for 
twenty  minutes. 

Add  the  vanilla,  and  pour  into  a  dish  to  cool.  Serves 
five  people.  MRS.  B.  E.  ROBERTSON, 

Coachella,  Calif. 


DATE  COOK  BOOK 27 

Date  Custard  (without  sugar) 

Scald  %   cup  of  stoned  and  chopped  dates  with  2  eups  of 
milk.     Let  cool,  then  add  2  beaten  cji:gs  and  a  pinch  of  salt. 
Pour  into  greased  custard  cups,  set  in  a  pan  of  liot 
water  and  bake  gently  till  custard  is  firm. 

Date  Delight  (no  sugar) 

2  tablespoons  of  nut  butter  1  pint  of  milk 

2  tablespoons  of  cornstarch  2  eggs 

3  tablespoons  of  honey  1  cup  of  chopped  dates 
A  few  grains  of  salt 

^lelt  the  butter;  stir  in  the  cornstarch  and  the  honey, 
add  the  milk  and  the  salt.  Cook  in  a  double  boiler  for 
twenty  minutes ;  add  the  yolks  of  the  eggs,  and  cook  for 
five  minutes.  Remove  from  the  fire;  add  to  this  the 
beaten  v^iiites  of  the  eggs  and  the  dates.  Place  in  cus- 
tard cups  for  individual  serving. 

LADIES'  HOME  JOURNAL. 

Date  Farina  Cups  (no  sugar) 

To  1  pint  of  milk,  add  %  teaspoonful  of  salt  and  %  e«P 
of    cut    up    dates. 

When  boiling  hot,  add  6  tablespoons  of  farina,  stirring  con- 
tinually. 

Cook  until  very  thick,  and  flavor  with  1  teaspoon  lemon 
extract.  Pour  into  individual  cups.  When  cold,  turn 
out,  and  serve  with  lemon  flavored  custard  sauce,  and 
sprinkle  thickly  with  chopped,  blanched  almonds. 

Date  Jelly 

Three-rjuarter  pound  of  dates.  Stone,  and  boil  in  a 
little  more  than  1  quart  of  water.  Strain  through  a  fine 
strainer,  ru})bing  through  wath  a  wooden  spoon. 

Boil  syrup,  adding  as  it  thickens  3  tablespoons  sugar, 
1  ounce  of  gelatine,  1  wine  glass  of  sherry,  (fruit  juice 
may  be  used)  a  little  lemon  juice  and  the  grated  rind. 

Pour  into  a  wetted  mould,  and  garnish  with  shredded 
almonds.  MRS.  R.  H.  POSTLETHWAITE, 

Coaehella,  Calif. 


28  DATE  COOK  BOOK 


Date  Pudding' 
(A  sugarless  pudding  which  uses  both  syrup  and  sweet  fruit) 
2  cups  milk  3     tablespoons   cornstarch 

V2  cup   corn   or   maple    syrup        y^  teaspoon  salt 
%  cup    seeded    dates   cut    up        1  teaspoon  vanilla 
small 

iMix  the  cornstarch  with  %  c^iP  niilk.  Heat  the  re- 
maining milk  in  a  double  boiler.  Add  cornstarch,  syrnp, 
dates  and  salt :  stir  until  thick.  Cover  and  cook  twenty 
minutes.  Add  the  vanilla,  and  pour  into  a  dish  to  cool. 
Prunes  are  good  in  place  of  dates.  Serves  five  people. 
UNITED  STATES  FOOD  LEAFLET  XO.  15. 

Date  Wliip 

1  pound  dates  V^  cup  sanav  (powdered) 

1  pint  v.'liippino-  cream  1  tcaspoonfiil  vanilla 

1  cup  Eng.  walnut  meats 

Stone  dates  and  cut  in  small  pieces.  Cut  nuts  in 
small  pieces.  Whip  cream  until  stiff,  add  nuts,  sugar 
and  dates.     Flavor,  chill  and  serve. 

MKS.  G.  J.  SHOENHAIR, 

Hollywood,  Calif. 

Divinity  Pudding 

9  tablespoons  of  rolled  cracker      Vi  pound  dates  (latter  two  in- 
crumbs  gredients    chopped,    but    not 

2  teaspoons   baking    poAvder  fine) 

2  cups  sugar  6  eggs    beaten    separately, 

2  cups  English  walnut  meats  whites  added  last 

Pour  batter  into  a  pan,  and  have  it  not  more  than  2 
inches  thick.  I^ake  in  a  slow  oven  thirty  minutes.  Cut 
in  squares,  and  serve  with  whipped  cream. 

MRS.  G.  J.  SHOENHAIR. 

Hollywood,  Calif. 

Floating  Island 

1   pint  of  milk  2  eggs 

Vz  cup  of  chopped  dates  1  scant   tablespoon    cornstarch 

Put  dates  and  milk  in  a  double  boiler  and  heat.    Add 


DATE  COOK  BOOK  29 


cornstarch,  mixed  smooth  with  a  little  milk,  and  the 
yolks  of  eggs  well  beaten.  As  soon  as  the  custard  thick- 
ens, pour  into  a  dish.  Beat  the  whites  stiffly,  add  a 
little  sugar  and  orange  flavoring,  and  drop  in  small 
portions  on  the  custard.  On  the  top  of  each  ''Island" 
put  a  half  date.     Serve  verv  cold. 

MRS.   V.   E.   METZLEB. 

Fruit  Compote 

5  oranges,   cut  fine  1  cup  fresh  dates,  cut 

4  bananas,  cut  thin  1  cup  walnuts 

1  cup  malaga  grapes,  cut  Juice  of  1  lemon 

Sprinkle  with  sugar  and  ^  teaspoon  cinnamon,  and 
add  whipped  cream  on  top. 

Harlequin 

Cut  marsh  mallows,  and  put  a  layer  in  the  bottom  of  a  sher- 
bet glass,  then  a  layer  of  coarsely  chopped  walnuts,  a  layer 
of  fresh  cut  dates  and  lastly  pineapple,  cut  in  dice.  The  pine- 
apple must  fill  the  dish.  Place  whipped  cream  on  top  with 
a   cherry. 

Marshmallow  Puddings 

One  tablespoon  gelatine  dissolved  in  a  little  cold  water. 
Tioil  1  cup  sugar  and  %  cup  water  till  it  forms  a  soft 
ball  when  tried  in  cold  water,  add  gelatine  and  stir  just 
enough  to  mix  it  with  syrup. 

Beat  the  whites  of  4  eggs  to  a  stiff  froth,  add  a  pinch 
of  salt,  then  pour  over  them  slowly,  beating  continually, 
the  hot  syrup.  Continue  beating  for  some  time,  or  until 
mixture  begins  to  thicken :  then  pour  in  a  mould.  Chill, 
and  serve  witli  whipped  cream  sprinkled  with  chopped 
dates. 

Part  of  the  pudding  may  be  colored  if  liked,  either 
with  the  pink  tablet  or  chocolate.  May  be  moulded  in 
individual  moulds,  or  one  large  one. 

MRS.  A.  O.  HAYWARD, 

Thermal,  Calif. 


30  DATE  COOK  BOOK 


Orange  and  Date  Jelly 

Simmer  together  1%  pints  water,  the  juice  of  1  lemon,  the 
j^rated  rind  of  2  oranges,  VL*  dozen  dates  and  a  little  nutmeg, 
8oak  1  tablespoon  of  gelatine  in  1  cup  sweet  cider,  and  wlien 
the  water  and  fruit  boils,  add  this  with  1  cup  sugar  and  the 
juice  of  2  oranges. 

Stir,  and  strain,  but  keep  wann,  except  one  table- 
spoon, which  cool  at  once,  and  use  in  placing  quarters 
and  halves  of  dates  around  tlie  edge  of  a  mould  set  di- 
rectly on  ice. 

After  these  are  firm,  add  more  jelly  and  fruit  in  lay- 
ers. Turn  out  when  stiff,  and  surround  with  whipped 
cream. 

Sweet  Fruit  Pudding- 
Heat  1  pint  of  milk. 
Wet  6  level  tablespoons  cornstarch  with  a  little  cold 

milk.     Stir  this  into  the  boiling  milk,  and  cook  until 

smooth. 

Beat  the  whites  of  4  eggs  until  stiff,  add  ^4  cup  sugar, 
then  beat  into  the  pudding. 

Stir  well  over  the  fire  two  minutes,  then  add  1  cup 
of  dessicated  cocoanut,  or  half  a  fresh  one,  and  1  cup 
seeded  and  chopped  dates.    1  teaspoonful  vanilla. 

Put  in  a  mould,  and  let  chill,  and  serve  with  ''Vanilla 
Sauce."  MISS  ALBERTA  METZLER. 

Tapioca  Pudding  (no  sugar) 

Soak  3  tablespoons  tapioca  in  a  little  water  till  soft.  Boil 
IVo  pints  milk  and  add  tapioca.  Put  in  the  well  beaten  yolks 
of  3  eggs  and  1  tablespoon  cornstarch  mixed  with  a  little  milk. 
Add  %  cup  cut  dates. 

Let  it  just  come  to  a  boil,  then  pour  into  a  dish  to 
cool.  Beat  the  whites  of  the  eggs  to  a  stiff  froth,  stir  in 
a  little  powdered  sugar,  and  put  on  the  top  of  cream. 


DATE  COOK  BOOK 31 

Date  Parfait 

1  pint  of  whipping  ereara  3  tablespoons  water 

4  eggs  ^2  pound     ground     dates, 

li  cup  sugar  weighed   after   grinding 

Boil  sugar  and  water  in  a  small  dish  until  it  just  begins 
to  *'spin  a  thread",  then  pour  over  the  well  beaten  eggs, 
beating  continually.  Let  cool.  Whip  the  cream,  add 
dates,  and,  with  a  fork,  mix  them  well  through  the 
cream,  add  the  egg  and  syrup  and-  pour  in  a  mould. 
Pack  in  ice  and  salt,  and  freeze  about  four  hours.  If 
small  moulds  are  used  (baking  powder  cans  are  good) 
not  as  long  a  time  is  required  for  freezing.  Dip  a  nar- 
row strip  of  muslin  in  melted  grease,  and  stretch  tightly 
around  wliere  the  can  and  lid  join  to  insure  keeping 
salty  water  out.  MRS.  V.  E.  METZLER, 

Coachella,  Calif. 

Ice  Cream 

1  quart  thin  cream  l'\<>  teaspoons  vanilla 
H  cup  sugar                                     2  cups  dates 

Stone  and  grind  the  dates,  let  them  soak  a  few  hours 
in  the  cream,  then  add  sugar  and  flavoring  and  freeze 
in  the  usual  way. 

Tutti  Fruita  Ice  Cream 

2  cups  milk  34  cup  sugar 
Yolks  5  eggs  1^  teaspoon  salt 
2'^:.    cups   thin    cream                       1  tablespoon  vanilla 

1%  cups  fruit  cut  in  small  pieces 

Make  a  custard  of  first  four  ingredients,  strain,  and 
cool.  Add  the  cream  and  flavoring,  then  freeze  to  the 
consistency  of  mush,  add  the  fruit,  and  continue 
freezing. 

May  be  served  this  way,  or  put  in  a  mould,  packed  in 
salt  and  ice  and  let  stand  2  hours,  then  slice. 

P^'or  fruit,  use  candied  cherries,  dates,  pineapple,  figs, 
.sultana  raisins  and  citron,  all,  or  a  part  of  them. 


CONFECTIONS 


Sweets  to  the  Sweet" 


Bon-Bon  Cream 

5  pounds   of   sugar  IY2  pints  water 

6  drops  acetic  acid 

Put  sugar  and  water  in  a  kettle,  and  set  on  a  hot  stove, 
stir  till  well  dissolved.  Just  before  it  boils  splash  it  up 
on  the  sides  of  the  kettle  to  wash  down  the  undissolved 
sugar,  then  wipe  sides  of  the  kettle  with  a  damp  cloth. 
Now  put  in  acid,  and  cover  and  steam  for  a  few^  minutes. 
Remove  cover,  and  put  in  the  thermometer,  and  cook 
to  240  degrees.  Pour  out  and  cool  quickly.  When  per- 
fectly cold,  work  it,  and  set  away  with  a  cloth  over  it 
wrung  out  of  cold  water. 

Do  not  stir  after  it  begins  to  boil. 

Do  not  jar  or  move  the  kettle  while  the  syrup  is 
cooking. 

Do  not  grease  the  platter  or  slab  on  which  the  fondant 
is  poured.  Never  put  the  scrapings  with  the  main  part, 
and  do  not  move  while  cooling.  Nice  to  use  alone,  or 
\^  itli,  other  combinations  to  stuff  dates. 

Chocolate  Dainties 

Put  through  a  raeat  chopper  ><  cup  each  of  dates,  figs 
and  nut  meats.  Add  1  tablespoon  orange  juice  and  a  lit- 
tle grated  orange  peel,  and  1  square  of  melted,  sweet- 
ened chocolate. 

Mould  in  balls,  and  roll  in  chopped  nuts  or  granulated 
sugar.  This  mixture  may  be  packed  in  an  oiled  tin,  put 
under  a  weight  until  firm,  then  cut  in  any  shape  desired. 

One  cup  means  1-2  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


DATE  COOK  BOOK 33 

Chocolate  Dates 

ReiKOve  the  seed  from  dates,  roll  them  up  and  coat 
with  chccolate.  Or,  stuff  these  dates  with  chopped  hick- 
ory uut  meats.  Press  firmly  together  and  coat  with  choc- 
olate.   They  are  very  fine. 

Use  confectioner's  "Coating  Chocolate,"  either  sweet 

or  bitter,  wliieh  is  preferred.    If  you  cannot  procure  the 

coating  chocolate,  use  the  regular  baking  chocolate,  and, 

after  it  is  melted,  add  enough  XXXX  sugar  to  sweeten. 

*'TIIE  AKT  OF  HOME  CANDY  MAKING.^' 

Chocolate  Dominoes 

%  cup  pecan  meats  Grated   rind   of   1   orange 

1,1.  cup   English   walnut  meats      1  tablespoon  orange  juice 

"Vz  cup  figs  1  square  chocolate 
%  cup  dates 

Mix  nuts  and  fruit,  and  put  through  a  food  chopper. 
Wet  with  the  orange  juice,  mix  in  the  grated  rind,  and 
roll  in  a  ball.  Lay  on  a  baking  board,  which  has  been 
(.covered  with  sifted  confectioner's  sugar,  and  roll  >^  inch 
thick.  Cut  in  shapes  the  size  of  a  domino,  and  spread 
with  melted  chocolate.  On  top  lay  little  rounds  cut  from 
blanched  almonds  to  imitate  dominoes. 

MRS.  I.  G.  CURTIS. 

Thermal,  Calif. 

Date  Balls 
Put  stoned  dates  through  a  meat  chopper,  roll  in  balls, 
and  then  in  ground  nut  meats. 

MRS.  A.  O.  HAYWARD, 
Thermal,  Calif. 

Date  Brittle 

2  pounds   sugar  Dates 

'o  pound  glucose  Vanilla  extract 

%  pint  water 

Put  the  sugar,  glucose  and  water  in  a  kettle  and  stir 
until  it  commences  to  boil.    Wash  down  the  sides  of  the 


34  DATE  COOK  BOOK 


kettle  and  steam.  Put  in  the  thermometer  and  cook  to 
275  or  280.  Flavor  with  vanilla.  Stir  lightly  because 
the  syrup  may  turn  to  sugar.  Pour  on  a  greased  slab 
which  has  been  previously  covered  with  cut  dates.  When 
cold  cut  into  small  pieces. 

''THE  ART  OF  HOME  CANDY  MAKING.'^ 

Date  Delight 

2  cups  light  brown  sugar  1  cup  chopped  dates 

1  cup  granulated  sugar  1  tablespoonful  of  butter 

1  cup  milk  1  teaspoon  vanilla 

Boil  sugar  and  milk  a  few  minutes,  add  butter  and 
boil  until  a  soft  ball  will  form  in  water. 

Add  vanilla  and  dates,  beat  till  creamy,  and  pour  into 
a  buttered  pan.    Cut  in  squares. 

MISS   BEATRICE  McLEISH, 

Riverside,  Calif. 

Date  Caramels 
Take  any  dry  date,  seed  and  put  through  a  grinder. 
Press  into  a  cake  and  cut  in  squares  about  the  size  of 
a  caramel. 

Dip  in  melted  confectioner's  chocolate,  sweetened  to 
taste.  .  MRS.  C.  O.  MOSS, 

Coaehella,  Calif. 

Dates  Instead  of  Candy 
To  2  cups  date  pulp  (v/hich  has  been  put  through  tli<' 
finest  knife  of  the  chopper)  use  2  large  tablespoons  nut 
butter.     Mix  tlioroughly,  knead  a  short  time,  then  roll 
out  an  inch  in  thickness,  and  cut  in  cubes. 
Roll  in  oiled  paper. 

Tliis  nut  and  fruit  combination  will  keep  some  time. 

MRS.  E.  PALMER, 

•  Mecca,  Calif. 


DATE  COOK  BOOK 35 

Date  Kisses 

Whites  of  4  eggs  %  cup  ground  nuts 

2  cups  brown  sugar 

1  pound   chopped  dates  Vanilla  flavoring 

Beat  the  whites  to  a  stiff  froth,  add  sugar,  then  dates, 
which  have  been  cut  very  fine  or  ground,  and  weighed 
after  stoning,  then  add  nuts  and  vanilla.  Drop  from  a 
teaspoon  on  lightly  buttered  baking  sheets,  and  bake  in 
a  slow  oven  until  slightly  brown. 

MRS.  E.  PALMER, 

Mecca,  Calif. 

Fruit  Paste 

Use  dried  apricots  and  dates. 

Wash  apricots,  and  soak  over  night  in  enough  water 
to  cover.  Pour  off  water,  bring  to  a  boil,  pour  over  apri- 
cots, and  let  stand  till  cold.  Put  apricots  and  dates 
through  a  meat  chopper.  There  should  be  half  a  pint  of 
fruit  and  juice. 

Heat  the  fruit,  and  add  2  tablespoons  gelatine,  previ- 
ously softened  in  a  very  little  cold  water.  Stir  well,  and 
continue  stirring  until  it  begins  to  cool  and  thicken,  then 
pour  into  an  oiled  dish  to  make  a  layer  1  inch  thick. 

Let  drj^  slowly,  sprinkle  with  sugar  and  place  in  box 
with  waxed  paper  between  the  layers. 

Fruit  Roll 
Boil  2  cups  white  sugar  with  Vi  cup  water  till  it  forms 

a  soft  ball  in  cold  water. 

-    Remove  from  the  fire,  let  cool  and  beat  until  it  creams. 

Be  careful  not  to  liave  too  stiff. 

Add  ]  cup  each  of  finely  chopped  dates  and  figs,  and 

beat  as  long  as  possible.    Roll  in  a  Avet  cloth,  and  leave 

in  a  cool  place  (A^er  night- 
Slice  in  thin  strips  or  cut  in  fancy  shapes. 


30  DATE  COOK  BOOK 


Fruit  Toiie 

One  pound  loaf  sugar,  1  cnp  water  and  1  teaspoon 
cream  of  tartar.    Boil  till  hard  when  tried  in  water. 

Tlien  take  fruit,  such  as  grapes,  dates,  pieces  of  orange 
or  any  other  fruit  and  dip  in  the  toffe  while  hot. 

They  will   soon  become   hard. 

MRS.   H.   A.   FOTHERGILL, 

Coachella,  Calif. 

Holiday  Hash 

2  cups   granulated   sugar  %  cup  golden  corn  syrup 

^/^  cup  of  maple  or  brown  ]   cup   water    and    a    pinch    of 

sugar  of  cream  of  tartar. 

Boil  to  the  hard  "soft  ball"  stage,  add  1  teaspoonful 
of  vanilla  and  pour  over  tlie  stiffly  beaten  whites  of  2 
eggs.  Have  read.y  Vt  cup  each  of  chopped  dates,  can- 
died cherries,  citron  and  orange  rind  and  ^  cup  of 
chopped  or  shredded  cocoanut. 

Beat  the  syrup  till  light  and  foamy,  then  stir  in  the 
fruit.    Pour  in  a  buttered  tin,  and  mark  off  into  squares. 

Nut  and  Fniit  loaf 

1  Y>ound  dates  %  pound   of   raisins 

^2   pound   dried   figs  1  pint    shelled    peanuts 

y^  pint  citron  i^.  pint  shelled  walnuts 

Put  all  of  the  above  through  a  grinder. 

Boil  1-pound  sugar,  y^  cup  vinegar  and  1  tablespoon 
butter  until  quite  hard,  but  not  brittle,  when  dropped  in 
cold  water. 

Beat  until  partly  cold,  then  add  fruit  and  nuts. 

When  it  begins  to  harden,  turn  on  a  damp  cloth  and 
work  into  a  roll.  Wrap  the  cloth  about  it,  and,  when 
cold,  cut  in  thin  slices.  MRS.  T.  J.  GRIDLEY, 

Persian  Sweets 

1   pound  of  figs  1   pound  English  walnut  meats 

1   pound   dates  Confectioner's  sugar 


DATE  COOK  BOOK 


Remove  stems  from  figs  anl  stones  from  dates.  Mix 
fruit  with  nut  meats,  and  force  through  a  meat-chopper. 
Work  with  the  hands  on  a  board  dredged  with  confec- 
tioner's sugar,  until  well  blended.  Roll  to  %  inch  thick- 
ness, shape  v/ith  a  small  round  cutter,  or  cut  with  a 
sharp  knife  in  %  inch  squares.  Roll  each  piece  in  con- 
fectioner's sugar,  and  shake  to  remove  superfluous  sugar. 
Pack  in  a  layer  in  a  tin  box,  putting  waxed  paper  be- 
tvreen  each  layer.  These  confections  may  be  used  at 
<linncr  in  place  of  bon-bons  or  ginger  chips. 

MES.  F.  M.  FARMER. 

Stuffed  Dates 

Remove  the  stones  from  dates.  Fill  with  peanuts,  wal- 
nuts, hickory  nuts  or  any  nuts  available.  Peanut  butter 
makes  a  good  filling.  Press  dates  in  shape  and  roll  in 
granulated  sugar,  chopped  nuts  or  a  mixture  of  cocoa  and 
powdered  cinnamon. 

Stone  dates  and  fill  with  cheese,  or  pimiento  cheese 
or  minced  olives. 

Dates  may  be  filled  v.ith  any  kind  of  fondant. 

Fondant  mixed  with  nuts,  fondant  with  candied  fruit, 
with  chocolate  or  any  combination. 

Fill  dates  with  a  mixture  of  marshmallows,  candied 
cherries  and  pineapple. 

Sugarless  Caramels 
Pass  1  pound  dates,  1  pound  of  figs  and  Yi  pound  of 
pecans  tlircugh  a  grinder.     Softt^n  with  a  little  lemon 
juice.    Cut  into  caramel  shapes,  and  roll  lightly  in  gran- 
ulated sugar. 

V/ar  Time  Candy 
Boil  1  cup  corn  syrup,  or  molasses,  until  it  is  quite  hard 
when  dropped  in  cold  water;  then  pour  it  slowly,  stirr- 
ing constantly,  over  puffed  rice  and  a  few  cut  up  dates. 


PIES  AND  TARTS 


'No  soil  upon  earth  is  so  dear  to  our  eyes, 
As  the  soil  we  first  stirred  in  terrestrial  pies. '  * 

— Holmes. 


Pie  Paste 

%  cup  lard  or  other  shortening      %  teaspoonsful  salt 
1^  cups  flour  Cold  water 

Mix  shortening  and  salt  with  the  flour,  and  moisten 
to  a  dough  with  the  cold  water. 

Puff  Paste 

1  cup  flour  1  tablespoonful  lard 

Scant  cup  butter  Cold,  or  ice  water 

Work  lard  into  the  flour,  and  moisten  dough  with  ice 
water.  Put  out  on  a  board,  and  roll  out,  using  as  little 
flour  as  possible.  Dot  paste  with  small  pieces  of  butter, 
sprinkle  with  flour  and  fold  both  ways  so  it  will  make 
4  layers.  Roll  out,  and  repeat  until  butter  is  used. 
Roll,  shape,  chill  and  bake  in  a  hot  oven. 

Buttermilk  Pie 

1   cup  buttermilk  1  tablespoonful  of  flour 

%  cup  sugar  Vn  teaspoon   cinnamon 

1  cup  chopped  dates 

Bake  in  two  crusts.  MRS.  S.  S.  METZLER, 

Denver,  Colorado. 

Christmas  Pie 

?>  largo  lemons  4  pounds  brown  sugar 

2  dozen  apples  1  ounce  each  of  candied 
2  pounds  stoned  raisins  orange,  lemon  and  citron 
1  i)Ouud  stoned  dates  peel 

1  pou)id  currants  1  small  pot  marmalade 

One  cup  means  K»  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  mensurements. 


DATE  COOK  BOOK 39 

1^/2  pounds  suet  1  pint  boiled  cider 

Bake  like  mince  pieces.  MES.  J.  E.  HASTEN, 

La  Colle,  Quebec,  Canada. 

Combina.tion  Pie 

2  cups  chopped  dates  %  cup  sugar 

1  cup  raw  apples  1^  cups  milk 

Put  dates  and  apples  through  a  meat  chopper,  add  the 
rest  of  the  ingredients,  and  bake  in  one  crust  with 
twisted  straps  across  the  top.  K.  HAYWARD, 

Thermal,  Calif. 

Cottage  Cheese  Pie 

One-half  cup  finely  cut  dates  soaked  in  1  cup  milk 
for  about  two  hours. 

One  cup  very  fine  and  smooth  cottage  cheese,  and  add 
to  this  2  well  beaten  eggs. 

Add  gradually  %  cup  sugar,  then  add  milk  and  dates ; 
li  teaspoon  salt  and  1  tablespoon  lemon  juice. 

Bake  in  one  crust.  (If  dates  are  not  used  ^  cup 
sugar  will  be  necessary.)  MRS.  V.  E.  METZLER. 

Date  Cream  Pie 

4  tablespoons  Crisco  *^  cup  sugar 

4  tablespoons  flour  1  cup  dates  stoned  and  cut 

■'i  teaspoon  salt  2  eggs  well  beaten 

2  cups  milk  Plain  pastry 

^telt  Crisco  and  in  it  cook  flour  and  salt  till  frothy; 
add  milk,  and  stir  till  boiling;  add  sugar  and  dates,  and 
stir  till  dates  are  softened  a  little.  Beat  in  the  eo;g^, 
and  turn  in  a  pie  plate  lined  with  pastry. 

Bake  till  crust  is  brown  and  custard  set. 

JAXET  McKENZIE  HILL. 

Date  and  Apple  Pie 
Enough  paste  for  upper  and  lower  crust. 
Fill  pie  pan  nearly  full  of  nice  juicy  apples,  sliced. 


40  DATE  COOK  BOOK 

Sprinkle  with  a  little  sugar  and  a  very  little  flour. 
On  top  of  this  place  a  layer  of  stoned  dates,  and  put 
on  top  cover.        Bake  in  a  moderate  oven. 

MRS.  G.  SIIOPE, 
Coachella,  Calif. 

Date  ajid  Nut  Pie 

1  cup   ground   dates  2  cups  water 

%  cup  nut  meats  Yolks  of  3   eggs 

%  cup  sugar  Whites  of  eggs  for  frosting 

1  cup  of  milk  4  tablespoons  cornstarch 

Grind  dates  and  nuts,  add  to  milk  and  water,  and  heat, 
add  sugar,  and,  when  all  is  mixed,  stir  in  the  cornstarch 
which  has  been  made  smooth  with  a  little  milk.  Add 
yolks  of  eggs,  cook  a  little  longer,  then  put  in  previously 
baked  crusts,    flakes  two  large  pies. 

MES.  W.  G.  SAVAGE, 

Coaehella,  Calif. 

Date  Pie  (no  sugar) 

One  pound  dates,  stoned,  and  cut  in  small  pieces.  Soak 
over  night,  or  for  several  hours  in  1  pint  thin  sweet 
cream.  In  the  morning,  add  1  whole  egg  and  yolks  of 
two  more,  reserving  remaining  whites  for  frosting.  Bake 
in  one  crust. 

This  amount  makes  one  very  large  pie,  or  two  mod- 
erate sized  ones.  MRS.  SPARLING, 

Denver,  Colorado. 

Date  Pie  II  (no  sugar) 

1  pint  of  milk  %  cup  stoned  dates 

2  eggs  14  teaspoonful  nutmeg 
A  pinch  of  salt 

Cook  milk  and  dates  in  a  double  boiler  till  soft.  Rub 
through  a  colander,  add  eggs  and  salt.  Bake  in  one 
crust. 

Date  Strips 
Use  any  good  pie  paste  or  puff  paste,  and  roll  as  you 
would  for  pie  crust.    Cut  in  squares  or  strips  and  brush 


DATE  COOK  BOOK 41 

over  lightly  with  the  unbeaten  white  of  an  egg.  Put  on 
a  baking  sheet,  and  sprinkle  each  with  ground  nuts  and 
dates  mixed. 

This  is  a  good  way  to  use  left  over  pie  crust. 

Date  Tartlets 

1  cup  sugar  M:  eup   milk 

Jo  cup  butter  1  cup  dates 

3  eggs  %  cup  English  walnut  meats 

1  teaspoonful  vanilla 

Cream  butter  and  sugar,  add  yolks  of  eggs,  milk  and 
dates,  which  have  been  cooked  in  a  little  water  till  tender. 

Line  gem  pans  with  pie  paste,  put  in  mixture,  and 
bake.  Beat  v.hites  of  eggs,  add  powdered  sugar  and 
vanilla  for  meringue.     Brown  if  liked.     This  amount 

makes  twelve  tarts. 

(Since  food  conservation,  the  above  rule  has  been  tried  with- 
out sugar,  and  found  to  be  extra  nice.) 

MRS.  BRUCE  DRUMMOND, 

Indio,  Calif. 

Sour  Cream  Pie 

1  cup  sour  cream  1  teaspoon  vinegar 

1  cup  sugar  1  teaspoon  cinnamon 

1  cup  dates  V2  teaspoon  cloves 

Line  a  pan  with  crust,  bake  a  little,  add  filling,  and 
bake  slowly  till  filling  is  set.     MRS.  FRED  MAISON, 

Coachella,  Calif. 

Sweet  Cream  Pie 

Make  and  bake  a  crust  and  set  away  to  cool. 

One  cup  whipping  cream;  2  teaspoons  sugar;  J/2  eup 
finely  ground  dates  (do  not  pack  down  to  measure.) 
Flavoring  to  taste. 

Whip  cream  until  stiff,  then  add  dates,  sugar  and 
flavoring. 

When  crust  is  cool,  fill  with  the  cream,  and  set  in  a 

cool  place  until  used.    Must  be  eaten  same  day  it  is  made. 

MRS.  A.  F.  DECKER 
Crested  Butte,  Colorado 


El      CAKE      B 


'My  rule?     Why  certainly:  It's  queer: 
But  no  one  ever  ate  that  cake, 

Who  does  not  ask  me  for  the  rule — 
(How  much  to  use,  how  long  to  bake.'') 


Apple  Sauce  Cake  (in  Layers) 


1  cup  brown  sugar 

1/4  cup   butter 

^V2  cups  hot  apple  sauce  (  un- 
sweetened) into  which  put 
1  scant  teaspoonful  soda, 
mash. 


y^  teaspoonful  each   of  cloves 

and  salt 
1  teaspoonful  cinnamon 
1  egg  (may  be  omitted) 
1  cup   chopped   dates  and   rai- 
sins mixed  with  2  cups  flour 
1  teaspoonful  vanilla 

If  liked  ^  cup  of  chopped  nuts  may  be  added. 
Bake  in  two  layers,  and  put  together  with  frostini^ 
or  jelly.  MRS.  A.  eackett, 

Hollywood,  Calif. 


Apple  Sauce 

2  cups  hot  apple  sauce 

2  teaspoons  soda 

1  teaspoon  salt 

1  cup  sugar 

M}  cup  shortening 

1  cup  raisins 

1  cup  stoned  dates 

Enough  flour  for  rather 
Mix  in  the  order  given, 
keep  a  long  time. 


Loaf  Cake 

^2  pound  chopped  citron 
1   teaspoon  cinnamon 
]   teaspoon  cloves 

1  teaspoon  allspice 

2  teasjioons  baking  powder  in 
flour 

thick  batter. 

and  bake  one  hour.     Will 
MRS.  G.  A.  SHOPE, 
Coaehella,  Calif. 


One   cup  means    l-j   pint.      Cup,   ta'olespoon    and    teaspoon    all 
mean  level  measurements. 


DATE  COOK  BOOK 43 

Cake  or  Pudding 

1  pound  dates,  stoned  and  cut  \<2  teaspoon  salt 

1  cup  Eng.  walnut  meats  4  eggs 

1/2  cup  flour  \^  tablespoon  Crisco 

1  teaspoon  baking  powder  %  cup  sugar 

Beat  the  whites  of  eggs,  stir  in  the  sugar,  add  yolks 
of  eggs,  Crisco,  then  the  dates,  nuts,  flour,  baking  pow- 
der and  salt.  Turn  into  a  greased  pan,  and  bake  thirty 
minutes.  Cut  in  squares,  and  use  as  cake  or  pudding 
with  whipped  cream.  MBS.  BRUCE  DBUMMOND, 

Indio,  Calif. 

Cracker  Cake 

6  egg  yolks,  creamed  1  cup  nuts 

1  cup  sugar  4  tablespoons  cracker  crumbs 

1  cup  dates  1  teaspoon  baking  powder 

Add  slightly  beaten  whites  last.     Bake  slowly. 

MRS.  K.  CHAMBERLAIN, 
Coachella,  Calif. 

Crumby  Toast 

6  eggs  beaten  separately  Va  pound  chopped  walnuts 

%  cup  butter  1  pound  dates 

1  cup  sugar  6  tablespoons     fine     bread 

crumbs 

Cream  butter  and  sugar,  add  yolks  beaten  well,  then 
add  dates  and  nuts,  which  have  been  cut  in  small  pieces. 
Mix  baking  powder  and  crumbs  and  add  to  mixture, 
and  lastly  add  avcII  beaten  whites. 

Bake  in  a  rather  thin  sheet  in  a  moderate  oven. 

Serve  with  whipped  cream  as  a  frosting. 

MRS.  ELLIS, 
Denver,  Colo. 

Crumb  Cake 

1   cup  sugar  1  pound  of  dates 

1   cup  bread  crumbs  V2  pound  walnuts 


44  DATE  COOK  BOOK 


6  eggs  1  teaspoon  baking  powder 

A  pinch  of  salt 

Beat  yolks  of  eggs,  add  sugar,  dates,  nuts,  salt  and 
crumbs,  Avith  which  mix  the  baking  powder.  Lastly 
fold  in  the  well -beaten  whites.  Bake  in  a  loaf.  Slice  in 
%-ineh  slices  or  break  in  pieces,  and  serve  w^ith 
whipped  cream  as  a  dessert. 

'TARMEE'S  WIFE." 

Date  Cake 

Weight  of  3  eggs  in  each  sugar  and  flour. 

Weight  of  2  eggs  in  butter. 

1  teaspoon  baking  powder. 

Grated  rind  of  1  lemon,  or  1  tablespoon  marmalade. 

Put  in  the  3  eggs. 

About  thirty  dates,  halved,  stoned  and  the  holes 
filled  with  almonds,  blanched  and  halved. 

Beat  sugar  and  butter  to  a  cream,  add  beaten  eggs, 
then  flour  and  baking  powder,  lastly  grated  lemon 
rind. 

Put  this  mixture  in  tin  about  eight  inches  square, 
and  on  the  top  lay  dates  in  roAvs  close  together. 

Bake  about  twenty  minutes.  When  cold,  turn  up- 
side down,  as  dates  v/ill  have  sunk  to  the  bottom. 

Ice  Avith  the  juice  of  an  orange  made  stiif  Avith  poAv- 
dered  sugar.  MRS.  C.  GOLQUHOUN, 

New  Zealand. 

Date  Cake  (Without  Eggs) 

1  cup  sugar  1  teaspoonful  of  soda 

1-;  cup  shortening  2  cups  flour 

Spiec  of  all  kinds  IVz  pounds    of    dates,    stoned 

]   cup  sour  milk  and   chopped 

Mix  in  the  usual  Avay,  and  bake  in  a  loaf. 

MISS  VIOLA   MEYER, 

Coaehella,  Calif. 


DATE  COOK  BOOK 43 

Date  Loaf 

li  cup  Ciisco  4  teaspoons      baking      power 

1  cup    sugar  mixed  with  the  flour 

1  egg  1  cup  dates,  cut  fine 

2  cups  milk  1  cup  walnuts  cut 
4  cups  flour 

Sift  a  little  flour  over  dates  and  nuts  to  prevent  stick- 
ing. Citron  or  lemon  peel  is  an  improvement.  Bake 
in  a  slow  oven  1  hour.  MRS.  w.  L.  PAUL, 

Coachella,  Calif. 

Date  and  Nut  Loaf 

1  pound     of     dates,  weighed      4  level     teaspoonfuls     baking 

after  stoning  powder 

1  pound  walnuts  4  eggs,     yolks     and     whites 

1  cup  flour  beaten  separately 

%  teaspoon  salt  1  teaspoonful  of  vanilla 

1  cup  sugar 

Mix  salt  and  baking  powder  well  with  flour,  add  dates 
and  walnuts,  then  sugar,  and  mix  thoroughly.  Add 
yolks  and  fold  in  the  whites.  Put  in  a  loaf  tin  lined 
with  buttered  paper,  and  bake  in  a  slow  oven  1  hour. 
Will  keep  a  long  time. 

MRS.  BRUCE  DRUMMOND, 
Indio,  Calif. 

Date  Shortcake 

1  cup  sugar  1  tablespoon  butter 

1  egg  1  cup  sweet  milk 

2  teaspoons  baking  powder  Flavoring 

2  rounded  up  cups  flour 

Bake  in  round  pans. 

For  filling;  grind  dates  in  meat  chopper,  beat  white 
of  egg  with  1  tablespoon  of  Avater;  add  a  little  sugar 
and  the  dates  and  spread  between  layers. 
May  be  used  either  as  cake  or  shortcake. 

MRS.  C.  E.  COOK, 

Indio,   Calif. 


46  DATE  COOK  BOOK 


Devil's  Cake 

M  cup  butter  I/2  cup  wheat  flour 

%  cup  brown  sugar  i^  cup  barley  flour 

%  cups  finely  minced  dates  '/4  cup  cocoa 

2  yolks  of  eggs  1  teaspoon  vanilla 

1^2  eup  sour  cream  2  whites  of  eggs 
-%  teaspoon  soda 

Mix  in  order  given.    Bake  in  a  moderate  oven. 

MR8.  T.  J.  GRIDLEY, 

Dutch  Bread 

Put  into  a  sifter  %  cup  sugar,  V^  cups  flour,  i/^ 
teaspoonful  each  of  cinnamon,  allspice  and  baking 
powder.  Add  1/2  cup  dates,  %  cup  nut  meats,  1  cup 
sour  milk,  1  tablespoon  shortening,  yolk  of  1  egg,  4 
tablespoons  orange  marmalade  (or  any  jam,)  3/4  tea- 
spoon soda.    Salt. 

Beat  well,  and  bake  in  a  loaf  in  a  moderate  oven. 

Fruit  Cake 

Cream  together  ^'2  cup  drippings  or  vegetable  fat, 
V2  cup  butter  and  1  cup  sugar;  then  gradually  add  4 
well  beaten  eggs.  Add  1  cup  molasses,  ^  pound  of  cur- 
rants, Y2  pound  of  dates,  1  pound  seeded  raisins,  jA 
pound  of  shredded  candied  citron  peel,  i/i  cup  chopped 
nat  meats,  ^2  cup  fruit  juice,  4  cups  flour  mixed  and 
sifted  with  3  teaspoons  baking  powder,  1.4  teaspoon  salt, 
2  teaspoons  powdered  ginger,  1  teaspoon  each  of  pow- 
dered cloves  and  cinnamon  and  nutmeg.  ^lix  well,  turn 
into  a  greased  and  papered  cake  tin,  and  bake  in  a  mod- 
erately hot  oven  for  3  hours. 

Gingerbread 

Cream  1/0  cup  buttci'  with  Vo  cup  sugar.  Add  2  well 
beaten  eggs.    Beat  this  into  1  cup  molasses  and  1  tea- 


DATE  COOK  BOOK 47 

spoon  each  of  cinnamon,  ginger  and  cloves.  Add  1  cup 
boiling  water  in  which  dissolve  2  teaspoons  soda. 
Finally  beat  in  2i^  cups  flour  sifted  with  1  teaspoon 
baking  powder  and  14  teaspoon  salt. 

Beat  thoroughly,  and  do  not  add  any  more  flour 
though  batter  seems  thin. 

Pour  in  a  dripping  pan,  sprinkle  chopped  dates  and 
a  few  nuts  over  top,  and  bake  slowly  45  minutes. 

MRS.  H.  A.  WESTERFIELD, 

Coachella,  Calif. 

'Lightening  Cake 

%  eup  soft  butter  1%  cups  flour 

lYs  cups  brown  sugar  3  teaspoons  baking  povrder 

2  eggs  ^2  teaspoon  cinnamon 

%  eup   milk  %  teaspoon  grated  nutmeg 

V2  pound  dates,  stoned  and  cut  in  pieces 

Put  ingredients  in  a  bowl  and  beat  all  together  for 
three  minutes.  Bake  in  a  buttered  and  floured  cake 
pan  thirty-five  to  forty  minutes.  If  directions  are  fol- 
loAved  this  makes  a  very  satisfactory  cake;  but  if  in- 
gredients are  added  separately  it  will  not  prove  a 
success.  MRS.   G.  SHOPE, 

Coachella,  Calif. 

Marble  Cake  (1  Egg) 

%  cup     violet     shortening     or  1  toaspoonful  vanilla 

Crisco  2  teaspoonfuls  baking  powdei? 

1  egg  2  cups  flour 

%  toaspoonful  salt  1  eup  sugar 
%   cup  milk 

Brown  Part 

3  large  tablespoonfuls  batter  1  teasjioonful  cocoa  or  choc- 
Add    cinnamon,    cloves    and  olate 

nutmeg  1  cup  dates,  cut  in  small  pieces 

Cream  shortening  and  sugar,  add  well  beaten  egg. 
vanilla  and  salt,  sift  baking  powder  and  flour,  stir  into 


48 DATE  COOK  BOOK 

sugar  mixture  alternately  with  the  milk,  add  well  beaten 
white  of  1  egg  last.    Beat  a  long  time. 

Place  in  alternate  spoonfuls  in  a  loaf  cake  pan,  and 
bake  in  a  moderate  oven.  MRS.  T.  M.  MILLER, 

Los  Angeles,  Calif. 

New  England  Election   Cake  With  Dates 

Cream  Yz  cup  of  butter  and  work  with  the  hand  into 
1  cup  light  bread  dough;  add  1  egg,  well  beaten,  1  cup 
soft  brown  sugar,  Yi  cup  sour  milk,  y^  cup  chopped  rai- 
sins, y^  cup  dates,  and  6  finely  chopped  figs. 

Dredge  fruit  with  a  small  amount  of  flour. 

Mix  and  sift  \y^  cups  flour  with  %  teaspoonful  soda. 

1  teaspoonful  cinnamon  14  teaspoonful  nutmeg 

%  teaspoonful  cloves  1  teaspoonful  salt 

%  teaspoonful    mace 

Add  to  first  mixture  and  mix  well. 

Put  into  a  buttered  bread  pan,  covered  and  let  rise 
1^4  hours. 

Bake  in  a  slow  oven.     Frost  if  desired. 

MISS  ALBERTA   METZLER, 
Coachella,  Calif. 

One  Egg  Spice  Cake 

li:  cup  Ciiseo  1  teaspoonful    soda 

1  cup   sugar  Cinnamon,  nutmeg  and  cloves 

1  cup  sour  milk  to  taste 

-^^  cups  flour  I  cup  dates  and  raisins  mixed 

Combine  in  the  usual  way,  and  bake  in  a  loaf. 

MRS.    M.    McLEISH, 

Riverside,  Calif. 

Plum  Cake 

1  pound  flour  2  ounces    candied   lcn)on    pool 

Va.  pound  l>utter  ^2.  pint   milk 


DATE  COOK  BOOK 49 

U  pound  sugar  1  teaspooiiful  soda 

V2  pound  dates 

Put  in  a  basin,  flour,  sugar,  dates,  and  sliced  candied 
peel.  Beat  butter  to  a  cream,  and  mix  it  with  above  in- 
G:redients,  and  milk.  Stir  in  soda  dissolved  in  2  table- 
spoons milk;  add  to  dough,  and  beat  the  whole  until  all 
is  well  mixed. 

Put  dough  in  a  buttered  tin,  and  bake  from  11,^2  to 
2  hours.  MES.  R.  H.  POSTLETHWAITE,*' 

Coachella,  Calif. 

Ribbon  Cake  (Layers) 

2  eups  su^ar  3  cups  flour 

%  cup  butter  4  teaspoonfuls  baking  powder 

3  eggs  1  teaspoonful  flavoring 

1  eup  milk 

Bake  %  of  the  above.  To  the  remaining  add  1  table- 
spoonful  of  molasses,  1  cup  chopped  dates,  spices  and  a 
trifle  more  flour.  When  cakes  are  baked,  put  together 
alternately  with  a  very  thin  layer  of  jelly. 

Sour  Cream  Cake 

V/j  eups  sour  cream  1  teaspoon  soda 

1%  eups  sugar  2  eups  flour 

3  eggs  1  teaspoon  baking  powder 

^1.  cup     each     of     dates     and       A  little  salt  and  flavoring 
raisins 

Mix,  and  bake  in  a  loaf.  MRS.  R.  F.  HAISH, 

Hollywood,  Calif. 

Three-Minute  Date  Cake 

2  eggs  1%   flips  flour 

V2  cup  sweet  milk  4  teaspoons  baking  powder 

Ws  cups  brown  sugar  ''^  teaspoon    cinnamon 

Vi  cup  melted  butter  V^  teaspoon  nutmeg 

Beat  for  three  minutes,  and  bake  in  two  layers  for 
twenty  minutes.  Put  "Date  Orange  Curd"  between 
layers,  and  "Orange  Icing"  on  top. 

MRS.  J.  G.  NUSBAUM, 
Coachella,  Calif. 


50  DATE  COOK  BOOK 


Waihi  Cake  (From  New  Zealand) 

%  pound  butter,  beaten  to  a      4  eggs  added   one   by   one 

cream  with  the  hand  1  pound  of  flour  mixed  with  4 

y2  pound     sugar,     added  and          level  teaspoons  baking  pow- 

beaten  der 

Add  flour  alternately  with  >^  cap  warm  milk. 

Lastly  add  I/2  pound  of  dates  and  2  ounces  candied 
peel  cut  fine.    Can  be  baked  in  large  tins  or  individuals. 
MRS.  R.  11.  POSTLETHWAITE, 

Coaehella,  Calif. 

War  Time  Spice  Cake 

5/4  cup  of  Crisco  ^/^  teaspoonful  cinnamon 

%  cup  sugar  y^  teaspoonful  cloves 

^2  cup  Karo  V2  teaspoonful    allspice 

1  egg  A  pinch  of  salt 

%  cup  milk,  a  pinch  of  ginger  1  cup   cut    dates 

1  teaspoonful    of    vanilla  1%  cup  barley  flour 

3  teaspoonfuls  baking  powder  1  egg 

Cream  sugar,  Crisco  and  egg  yolk;  add  karo  and  stir. 
Add  alternately  the  milk  and  dry  ingredients  sifted  to- 
gether. Add  the  flavoring,  and  fold  in  the  well  beaten 
whites.    Bake  in  a  moderate  oven  in  a  loaf. 

White  Cake 

1  cup  butter  and  2  cups  sugar     3^  cups  flour  with  which  sift 
creamed  4  teaspoonfuls   baking   pow- 

1  cup  sweet  milk  der 

Whites  of  8  eggs  1  teaspoonful     vanilla     or     al- 

mond flavoring 

Bake  either  as  a  loaf  or  in  layers.  Four  whole  eggs 
may  be  used  instead  of  the  8  whites. 

Use  boiled  frosting  wdth  l^  cup  each  chopped  dates 
and  nuts  added.  MRS.  A.  G.  proctor, 

Coachelln,  Cnlir. 


COOKIES  and  SMALL  CAKES 


Appetite  comes  with  eating.**     Rabelais. 


Bishop's  Bread,  No.  1 

4  eggs  and  2  cups  sugar  beaten  2  cups  flour 

well  together  1%  teaspoon   baking  powder 

1   cup  dates  Pinch     salt    and     1     teaspoon 
1  cup  nuts  vanilla 

Bake  in  a  shallow  pan  slowly  for  about  forty  minutes. 

MRS.   K.   CHAMBERLAIN, 

Coachella,  Calif. 

Bishop's  Bread,  No.  2 

3  eggs  well  beaten,  ly^  cups  flour 

add  1  cup  sugar,  and  beat  3      2  teaspoonfuls  baking  powder 
minutes  Add  Mi  cup  each  of  dates,  rai- 

sins and  almonds  cut  fine 

Bake  in  a  moderate  oven,  and  when  done  and  still 
hot,  cut  in  oblong  strips.     Eat  when  cold. 

MRS.  M.  REYNOLDS, 
Hollywood,  Calif. 

Cake  Balls 

Use  any  good  sponge  cake.  The  folloAving  is  a  good 
one  given  by  Mrs.  R.  H.  Postlethwaite : 

Four  eggs,  beaten  separately.  To  the  yolks  add  1 
scant  cup  sugar  and  a  pinch  of  salt.  Beat  well,  then 
add  %  cup  potato  flour  in  which  put  1  teaspoon  bak- 
ing powder.  Beat  again,  and  add  vanilla,  and  lastly 
the  whites  of  the  eggs.    Bake  in  a  moderate  oven  till 

One  cup  means  ^i  pint.  Cup,  tablespoon  and  teaspoon  all 
moan  level  measurements. 


DATE  COOK  BOOK 


it  rises,  then  increase  the  heat  for  a  few  miixutes  to 
hold  it  up,  and  bake  in  a  shallow  slab  till  brown. 

To  make  the  balls,  cut  sponge  cake  in  1  inch  squares, 
or  a  little  larger,  nip  off  the  corners  with  a  knife  and 
dip  in  **  Boiled  Frosting '',  then  roll  in  a  mixture  of 
dates  and  nuts. 

Chocolate  Cookies 

1  cup  brown  sugar  3  oz.   chocolate 

V2  cup  butter  1^  cups  flour 

%  cup  sour  milk  Vo  cup  nuts 

1  egg  1  cup  ground  dates 
%  teaspoon  soda 

Drop  from  a  spoon  and  bake. 

Coachella  Brownies 

Cream  %  cup  butter  with  1  cup  sugar,  add  2  scant 
squares  of  Baker's  chocolate,  melted. 

2  eggs  slightly  beaten,  14  cup  chopped  almonds. 

%  cup  cut  up  dry  dates 

V2  cup  sifted  flour. 

Bake  in  a  thin  layer  for  ten  minutes  in  a  moderate 
oven.    When  done,  cut  in  strips  or  squares. 

Christmas  Cakes 

6  eggs  1  cup  almonds  cut  fine 

1  cupful  of  granulated  sugar  1  cup  dates  stoned  and  cut  fine 

1  cup  full  bread  crumbs,  sifted  ^^  pound  figs  dio])ped  fine 

fine  1  teaspoonful  baking  powder 
1  tablcspoouful  lemon  juice 

Beat  the  yolks  and  sugar  well  and  add  gradually  in 
succession,  beating  well  all  the  time,  the  lemon  juice, 
nuts,  dates,  figs,  bread  crumbs  and  baking  powder 
mixed;  and,  lastly,  the  whites  beaten  until  stiff.  Bake 
in  a  single  sheet  about  1/2  inch  thick.    Cover  with  plain 


DATE  COOK  BOOK  53 


boiled  icing,  and  sprinkle  generouslj'  with  a  mixture 
of  chopped  figs,  nuts  and  dates. 
Cut  ill  small  diamond  shapes. 

MBS.  V.  E.  METZLER, 
Coachella,  Calif. 

Date  Cake 

2  cups  sugar  2  cups  walnuts 

4  eggs  2  tablespoons  flour 

2  cups  dates  2  teaspoons  baking  powder 

Bake  in  a  thin  sheet  for  one-half  hour  m  a  slow  oven. 
Nice  in  layers,  with  whipped  cream  between. 

MRS.  LIBBIE  SALES, 

Los  Angeles,  Calif. 

Date  Crackers 

Put  1  scant  pound  stoned  dates,  1  cup  granulated 
sugar,  and  %  cup  cold  water  together  and  boil  till  soft. 
Allow  to  cool.  Cream  1  cup  brown  sugar  and  1  cup 
butter,  or  other  shortening,  then  add  2i/^  cups  rolled 
oats  and  2^2  cups  flour.  Mix  well  with  the  hands.  Add 
I/O  cup  warm  water  in  which  dissolve  1  teaspoon  soda. 

Divide  the  dough  in  2  equal  parts,  roll  very  thin, 
spread  date  mixture  on  one  layer,  place  second  layer 
on  top  of  filling,  and  cut  in  squares.  Bake  to  a  light 
bro^^n  in  hot  oven. 

These  are  nice  with  coffee  or  to  use  as  a  regular 
cooky.  LADIES'  HOME  JOURNAL,  May,  1912. 

Date  Cookies 

V2  cup  butter  Vt  teaspoonful  salt 

%  cup  sugar  %  teaspoonful  cinnamon 

2  eggs  %  t'up  chopped  walnuts 

Vj  teaspoonful    soda    dissolved  %  cup      dates,      seeded      and 

in     3     tablespoonfuls    sour  chopped 

milk  1%  cups  flour 


54  DATE  COOK  BOOK 


Cream  butter,  add  sugar  gradually,  then  add  egg 
well  beaten,  soda  dissolved  in  milk,  ^^  cup  of  the  flour 
mixed  and  sifted  with  salt  and  cinnamon.  Add  wal- 
nuts, dates  and  the  rest  of  the  flour.  Drop  by  spoon- 
fuls, one  inch  apart  on  a  greased  pan,  and  bake  in  a 
moderate  oven.  ALBERT  METZLEB, 

Coachella,  Calif. 

Date  Macaroons 

1  cup  sugar  2  cups  sifted  flour 
%  cup  butter  %  teaspoon  soda 

2  eggs  1  teaspoon  salt 

Stir  until  light  and  creamy  1  teaspoon  cinnamon 

Sift  flour,  soda,  salt  and  cinnamon  together,  and  add 
to  sugar  butter  and  egg  mixture,  then  add  : 

2  cups     rolled     oatmeal,     put       1  cup  shredded  raisins 
through  a  grinder  1  cup  chopped  nuts 

1  cup  shredded  dates 

Mix  thoroughly.  Drop  by  teaspoonfuls  on  a  greased 
pan,  and  bake  rather  slowly. 

Date  Marguerites 

Take  square  Avafers,  crisp  a  little  in  the  oven,  then 
put  a  generous  spoonful  of  stiff  boiled  frostings,  to 
which  has  been  added  chopped  nuts  and  dates,  on  each. 
Brown  in  oven  or  not  as  is  liked. 

Date  Nut  Drops 

Mix    %    cup    butter    with  U^       1  cup  chopped  nuts 

cups  brown  sugar  i^  teaspoon  each  of  cinnamon 

A  pinch  of  salt  and  soda 

3  well  beaten  eggs  1  teaspoon  cream  of  tartar 
2^2  cups  flour  Lastly  add  V2  cup  hot  water 
1'/4  cups  chopped  dates  Drop  from  a  spoon 

MRS.   R.  H.   POSTLETHWAITE, 
Coachella,  Calif. 


DATE  COOK  BOOK 55 

Drop  Cakes 

1^/^  cups  brown   sugar  1  cup  butter 

3  eggs,  well  beaten  Vi  cup  milk 

1  cup  dates  cut  in  pieces  A  pinch  of  salt 

3  cups  flour  1  cup   English   walnut   meats 

1  teaspoonful  cinnamon  1  teaspoonful  soda 

Mix  in  the  usual  way,  and  drop  from  a  spoon  in  small 
lumps. 

Fruit  Cookies 

1  cup  sugar  2  teaspoonfuls  cream  of  tartar 

V2  cup  butter  1  teaspoon  soda,  flour  to  roll 

1  egg  [1  cup  v/heat  flour,  1  of  barley 
%  cup    milk  and  ^2  of  rice  may  be  used.] 

Filling 

1   cup  chopped  dates  V2  cup   water 

V|   cup   sugar  1  tablespoonful  flour 

Mix  flour  and  sugar  first,  then  add  other  ingredients, 
and  cook.  Roll  dough  thin,  cut,  place  a  small  portion 
of  the  filling  on  one  cooky,  placing  another  cooky  on 
top.     Pi^ss  edges  together. 

MRS.  C.  S.  ROBINSON, 
Colorado  Springs,  Colo. 

Hermit  Cookies,  with  Dates 

1  cup  butter  3  eggs 

2  cups  sugar  1  teaspoonful    soda    dissolved 
1  cup  chopped  dates  and  rai-  in     2     tablespoonfuls     sour 

sins  mixed  milk 

Add  all  kinds  of  spices  to  taste,  and  flour  to  roll. 
Cut  out  and  bake.    Will  keep  a  long  time. 

MRS.  n.  BROWN, 
Northfield,  Vermont. 

Oatmeal  Cakes 

1  cup  rolled  onts  %  teaspoonful  salt 

\2  cup  flour  1/4   cup   shortening 


56  DATE  COOK  BOOK 


4  level   teaspoonfiils   baking  ^,4  cup  milk 
powder  ^  cup  chopped  dates 

Mix  fiour,  oats,  baking  powder  and  salt.  Cut  in 
shortening.  Add  milk,  and  mix,  forming  a  soft  dough. 
Lastly  add  chopped  dates.  Drop  into  greased  muffin 
tins,  and  bake  in  a  quick  oven. 

MES.  L.  J.  FABIAN, 
Coachella,  Calif. 

Oatmeal  Cookies 

1  cup  sugar  2  cups  oatmeal 

%  cup  butter  1  teaspoonful  salt 

1  cup  flour  2  small  eggs  or  1  large  one 

2  teaspoonfuls  baking  powder  1  tablespoonful  of  water 
sifted  with  flour  1  cup  chopped  dates 

Drop  from  a  spoon  in  small  cakes. 

MES.  C.  O.  MOSS, 
Coachella,   Calif. 

Oatmeal  Drop  Cakes 

1  cup  sugar  I  toasipoonful  cinnamon 
\'2  cup  butter                                       A  little  nutmeg 

%  cup  lard  A  little  salt  and  cloves 

2  eggs  2  cups  of  oat  meal 
%  cup  sour  milk  2\o   cups  flour 

3  cup  chopped  dates  1  teaspoonful  flour 

Mix  and  drop  on  a  cooky  sheet  in  small  lumps  about 
the  size  of  an  English  walnut.  Bake  in  a  moderate 
oven.  MBS.  A.  o.  McDonald, 

Jack's  Cabin,  Colorado. 

Quick  Nut  and  Date  Roll 

3  fups  flour  li  cup  milk 

5  teaspoons  baking  powder  1  tablespoon    softened    Criseo 
%  teaspoon  salt  Hi  cup  dates,  cut 

Hi  cup  Criseo  %  cup  nut  meats 

1  egg  well  beaten  2  tablespoons  sugar 

1  teaspoon  cinnamon  if  desired 


DATE  COOK  BOOK 57 

Sift  together  dry  ingredients  twice,  then  work  in 
the  Crisco.  Add  part  of  the  milk  to  the  egg^  and  use 
in  mixing  the  dry  ingredients  to  a  dough,  tlse  more 
of  the  milk  as  is  required.  Turn  the  dough  on  a  floured 
board,  knead  a  little  and  roll  into  a  rectangular 
sheet  Ys  inch  thick,  spread  with  softened  Crisco, 
sprinkle  over  the  other  ingredients  and  roll  compactly 
as  in  a  jelly  roll.  Cut  in  pieces  1%  inches  long,  set 
on   end   close   together   in   a  pan,   and   bake   twenty 

minutes.  JANET   McKENZIE  HILL. 

Rich  Date  Cookies 

1  cup  sugar  ^  pound  walnuts,  chopped 

1  cup  butter  2  cups  flour,  and  1  teaspoon 

2  eggs  soda  sifted  with  it 
1  pound  dates,  cut  up 

Drop  in  small  balls  three  inches  apart  on  greased 
cooky  tins. 

MRS.  H.  T.  FOTHERGILL, 

Coachella,  Calif. 

War  Cakes 

1   eup  molasses  Vj  teaspoon  cloves 

1%  teaspoons  soda  M  teaspoon  nutmeg 

1  cup  sour  milk  2  cups  flour 

^  cup  shortening,  melted  1  teaspoon  salt 

1  teaspoon    cinnamon  1  eup  dates,  cut  in  pieces 

Add  soda  to  molasses  and  beat  thoroughly,  add  milk, 
shortening,  spice,  salt  and  sifted  flour  and  dates. 
Drop  from  a  teaspoon  from  on  a  buttered  sheet,  and 

bake  in  a  moderate  oven. 

MBS.  C.  O,  MOSS, 
Coachella,  Calif. 


Frostings  and  Fillings  for  Cake 


Boiled  Frosting 

One  and  one-quarter  cups  sugar  and  y^  cup  hot 
water  boiled  together  till  it  spins  a  thread.  Let  cool 
a  minute  or  two,  and  pour  slowly  over  the  well  beaten 
whites  of  2  eggs,  beating  all  the  while.  Flavor.  Stir 
in  chopped  dates  and  nuts  mixed. 

MES.  A.  G.  PROCTOR, 
Coachella,  Calif. 

Date  Icing 

2  cups  sugar  y^  cup  water 

Let  stand  until  it  dissolves.  Boil  slowly  without 
stirring  until  it  threads  from  the  spoon. 

Beat  whites  of  eggs  to  a  stiff  froth.    "When  syrup  is 
slightly  cool,  stir  in  gradually,  and  beat  until  cold. 
Flavor  to  taste,  and  add  chopped  dates. 

MRS.  T.  M.  MILLER, 
Los  Angeles,  Calif. 

Date  Filling 

V2  pound  dates,  weighed  after       i/>  cup  boiling   water 

stoning  1  tablespoonful  lemon   jnice 

1/4  cup  sugar 

Mix  ingredients,  and  cook  in  a  double  boiler  until 
thick  enough  to  spread.  Dates  should  be  put  through 
a  meat  chopper. 

One  cup  means  ^2  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


DATE  COOK  BOOK 59 

Date  Orange  Curd 

Juice    and    grated    rind    of    1       1  tablespoonful  lemon  juice 

orange  ^  cup  sugar 

M  cup  butter  Yolks  of  2  eggs  well  beaten 

Mix  thoroughly,  put   in   a   double  boiler   over  hot 
water.    Stir  till  like  thick  custard. 

One-half  cup  of  finely  chopped  dates  stirred  in. 
Orange  Icing 

Grated  rind  of  1  orange  Thicken  with  powdered  sugar 

2  tablespoons  orange  juice 

MBS.  J.  G.  NUSBAUM, 
Coachella,  Calif. 


E!     SALADS     H 


**To  make  a  perfect  salad  there  should  be  a  spendthrift  for 
oil,  a  miser  for  vinegar,  a  wise  man  for  salt  and  a  mad  caj) 
to  stir  the  ingredients  up  and  mix  them  well  together." 

— Spanish  Proverb. 


Arabian  Salad 
Take  the  heart  of  a  date  pahn,  and  cut  it  in  small 
pieces.    Add  to  it  1  cup  dates,  stoned  and  cut  in  quar- 
ters.   Mix  with  maj^onnaise,  and  serve  on  lettuce  leaves. 
(The  heart  of  the  palm  is  considered  a  great  deli- 
cacy among  the  Arabs.)  MKS.  c.  O.  moss, 

Coachclla,  Calif. 

Banana  Salad 

Peel  as  many  chilled  bananas  as  there  are  persons  to 
be  served.  Split  lengthwise,  and  put  the  halves  to- 
gether with  a  filling  of  dates,  English  walnuts,  and 
preserved  ginger,  chopped  fine  and  moistened  with 
lemon  juice. 

Arrange  on  individual  salad  plates. 

Garnish  with  lemon  and  water  cress. 

Serve  with  whipped  cream  mayonnaise. 

Ginger  may  be  omitted. 

MRS.  V.  E.  METZLER. 

Cherry  Salad 

Use  large  white  canned  cherries.  Remove  i)its,  and 
plip  into  each  cherry  a  small  piece  of  nut. 

One  cup  means  %  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


DATE  COOK  BOOK  61 


Pack  in  a  dish  and  cover  with  the  juice  from  the  cher- 
ries, and  let  stand  in  a  cool  place  until  ready  to  serve. 
Serve  five  or  six  cherries  and  two  or  three  dates  cut 
in  halves  on  lettuce.     Cover  with  salad  dressing. 

MRS.  A.  TAYLOR, 

Crested  Butte,  Colorado 

Date  Salad 
Use  the  very  large,  soft,  fresh  dates.    Remove  stones, 
cut  in  half  and  place  on  lettuce  leaves.     Fill  cavities 
with  a  mayonnaise  salad  dressing  to  which  has  been 
added  a  little  whipped  cream. 

Date  and  Apple  Salad 
Equal   parts   of   semi   dry   dates   and   good   eating 
apples.     Cut  in  pieces,  and  mix  with  salad  dressing. 
Put  on  lettuce  leaves.  MRS.  C.  W.  HYDE, 

Coachella,  Calif. 

Date  and  Celery  Salad 

1   cup  celery  cut  in  pieces  %  cup  walnut  meats 

11«  cup  chopped  dates 

Mix  and  serve  on  lettuce  leaves  with  mayonnaise  or 
cream  dressing,  MRS.^C.  DIEL, 

Crested  Butte,  Colorado 

Date  and  Cheese  Salad 
Remove   stones   from   dates,   and  fill   cavities   with 
Xeufchatel  cheese.     Arrange   on  lettuce  leaves,   and 
pour  over  French  dressing. 

MRS.  C.  O.  MOSS, 
Coachella,  Calif. 

Date  and  Fig  Salad 
I'se  large  fresh  dates  and  fresh  figs,  slice,  arrange 


62 DATE  COOK  BOOK 

on  lettuce  leaves,  and  serve  with  either  cream  or  French 
dressing.  MRS.  T.  M.  MILLER. 

Los  Angeles. 

Peach  Salad 
Use  either  ripe  or  canned  peaches.    Remove  the  stone, 
and  fill  cavity  with  a  ball  of  cottage  cheese.     On  the 
top  of  each  ball  place  a  half  date.    Pour  a  salad  dress- 
ing about,  and  serve  on  lettuce  leaves. 

Fruit  Salad 

3  apples  2  bananas 

2  oranges  1  scant  cup  dates 

1  small  can  pineapple 

Walnut  meats  and  marshmallows  may  be  added,  and 
cut  all  in  not  too  small  pieces. 

Heap  on  lettuce  leaves,  and,  just  before  serving,  add 
a  good  creamy  salad  dressing. 

MRS.  B.  A.  TEAGLE, 

Coachella,  Calif. 

A  Mixed  Salad 

1  cup    stoned  dates    (do    not       1  cup   diced  apples 

cup  up)  1  cup  mayonnaise 

%  cup  grated  cheese                       3  tablespoons  nut  meats 

1  cup  celery  1  head  of  lettuce 

Mix  ingredients  with  mayonnaise,  and  arrange  on 
lettuce  leaves.  MRS.  R.  H.  postlethwaite, 

Coachella,  Calif. 

Mixed  Fruit  Salad 

1  package  of  Jiffy  Jell  Vi   cup  chopped  dates 

1   cup  chopped  nuts  1   individual  bottle  of  Welch  's 

1  small  can  pineapple  or  Armour's  grape  juice 

Dissolve  Jiffy  Jell  in  grape  juice,  and  add  enough 
pineapple  juice  to  make  one  pint.  Pick  pineapple 
apart,  and  put  in  small  moulds  with  chopped  mixture. 


DATE  COOK  BOOK 63 

Pour  liquid  over,  and  put  on  ice  to  chill.  When  cool 
place  on  lettuce  leaves,  and  serve  with  boiled  mayon- 
naise or  whipped  cream. 

MRS.  A.  O.  HAYWARD, 

Thermal,  Calif. 

Pineapple,  Date  and  Cheese  Salad 
Place  lettuce  on  salad  plates,  then  a  slice  of  pineapple. 
Seed  some  dates,  and  cut  crosswise,  laying  them  over 
the  pineapple.    Next  put  Neufchatel  cheese  over  dates, 
then  a  good  creamy  salad  dressing. 

MRS.   E.  WINTERER, 

Hollywood,  Calif. 

Peanut  Salad 

1  cupful  thinly  sliced  apple         y^  cupful  chopped  roasted  pea- 

1  cupful   chopped   celery  nuts 

Mi  cupful  chopped  dates  Lettuce  Mayonnaise 

Salad  de  Luxe 

Use  marshmalloAvs,  dates,  apple,  nuts,  and  green 
grapes.    . 

Cut  marshmallows  in  four  pieces,  seed  dates  and  cut 
in  pieces,  apples  cut  up,  and  grapes  seeded. 

Have  equal  parts  of  each,  and  mix  with  a  fruit  salad 
dressing.  Place  on  lettuce  leaves,  and  put  dressing 
on  top.  MRS.   E.  WINTERER, 

Hollywood,  Calif. 


SALAD  DRESSINGS 


Cream  Dressing 

1  teaspoonful  salt  Vi  cup  melted  butter 
%  teaspoonful    unmixed    mus-      i/^  cup  vinegar 

tard  2  teaspoonfuls  lemon  juice 

2  teaspoonfuls  sugar  A  few  grains  of  red  pepper 
Yolks  of  4  eggs 

Mix  well  in  the  order  given,  and  cook  in  a  donble 
boiler  until  it  begins  to  thicken,  stirring  continually. 
Just  before  using,  add  1  cup  sweet  whipped  cream. 

MRS.  M.  A.  LAWRENCE, 

Gunnison,  Colorado. 

Delicious  Salad  Dressing 

One  cup  boiling  water,  14  cup  vinegar  and  lemon 
juice  mixed.  When  this  boils,  stir  in  2  tablespoons 
flour  rubbed  to  a  paste  with  2  tablespoonfuls  olive  oil. 
Stir  and  cook  for  5  minutes.  Remove  from  the  stove, 
pour  over  the  well  beaten  yolks  of  2  eggs,  stir  and 
mix  thoroughly,  then  put  away  to  cool,  stirring  occa- 
sionally. When  cool  but  not  cold,  add  %  cup  olive  oil, 
a  little  at  a  time. 

If  olive  oil  is  not  liked,  melted  butter  may  be  sub- 
stituted. When  using,  whipped  cream  may  be  added. 
For  fruit  salad  add  a  little  sugar. 

French  Salad  Dressing 

Mix  %  teaspoonful  salt  5  tablespoons  olive  oil 

Ys  teaspoon    pepper  2*4  tablespoons  vinegar 

When  using  for  a  cheese  salad,  add  a  few  drops  of 


One  cup  means  1-2  pint.     Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


DATE  COOK  BOOK 65 

onion  juice.     Beat  all  together  until  ingredients  are 
thoroughly  blended. 

Mayonnaise  Dressing 
Put  the  yolks  of  2  eggs  in  a  bowl,  and  beat. 
Add  14  teaspoonful  salt,  and  add  gradually,  drop 
by  drop,  1  gill  olive  oil,  a  few  drops  of  vinegar,  and 
continue  adding  the  oil  until  you  have  the  desired 
quantity  of  mayonnaise.  Beat  in  a  few  grains  of  red 
pepper.  Allow  about  1  tablespoonful  of  vinegar  to  1 
gill  of  oil.  If  a  lighter  color  is  desired,  allow  a  few 
drops  of  lemon  juice.  MRS.  S.  T.  RORER, 

Sweet  Salad  Dressing 

Yolks  of  2  eggs  Beat  well,  add  ^  eup  vinegar 

y4:  cup  sugar 

Cook  in  double  boiler,  and  when  using,  add  cream, 

either  whipped  or  unwhipped, 

MRS.  R.  M.  CLARK, 
Los  Angeles,  Calif. 


SANDWICHES 


'Fame  is  at  best  an  unperforming  cheat, 
But    'tis  substantial  hajipiness  to  eat.'' 


Date,  Fig  and  Nut  Sandwiches 

%  cup  dates  %  cup  almonds 

V2  cup   figs  Cream  to  moisten 

Put  fruit  and  nuts  through  a  meat  grinder,  moisten 
with  cream,  so  mixture  will  spread  nicely,  and  spread 
betAveen  thin  slices  of  bread. 

MKS.  F.  W.  ZABLER, 

Coachella,  Calif. 

Date  and  Nut  Sandwiches 
Use  equal  parts  of  dates  and  English  walnuts  put 
through  a  grinder^  and  spread  between  thin  slices  of 
bread  slightly  buttered.     May  be  cut  in  any  fancy 

shape.  MRS.  E.  F.  WILLIAMS, 

Coachella,  Calif. 

Fruit  Filling 
Figs,  raisins,  dates.     Kemove  the  stems  and  stones. 
Chop  fine :  add  a  little  cold  water  and  cook  to  a  paste. 
Add  a  few  drops  of  lemon  juice. 

LADIES'   HOME  JOUBNAL. 

Nut  and  Fruit  Cheese  Sandwiches 
This  may  be  served  in  the  same  manner  as  cold  meat 
for  either  luncheon  or  supper. 

One  cup  means  1-2  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


DATE  COOK  BOOK 67 

Wash  y-i  pound  pitted  prunes,  mix  with  i/^  pound 
seeded  raisins,  y^  pound  stoned  dates  and  14  pound  of 
washed  figs,  14  pound  blanched  almonds,  i/4  pound  of 
Brazil  nuts  and  14  pound  pecan  nuts.  Put  all  through 
a  meat  chopper,  first  a  little  of  the  fmit,  then  a  few 
nuts.  Continue  this  till  all  of  the  fruit  and  nuts  are 
chopped  and  mixed.  Add  the  juice  of  2  oranges,  and 
knead  with  the  hands.  Pack  down  in  baking  powder 
cans,  and  stand  aside  in  a  cool  place. 

When  wanted  for  use,  set  the  can  in  a  pan  of  hot 
water,  loosen  sides  and  pull  out.     Slice  thin. 

MRS.  V.  E.  METZLER, 
Coachella,  Calif. 

Orange  MannaJade  and  Chopped  Dates 

make  a  good  filling  for  a  sweet  sandwich. 

Peanut  Butter  Sandwiches 
Grind  dates,  and  put  with  equal  part  of  peanut  but- 
ter, mix  well,  and  spread  between  slices  of  slightlj^  but- 
tered bread.  MISS  MARGARET  GREEN, 

Coachella,  Calif. 


PRESERVES  and  JAMS 


*^  Fruit,  unripe,  sticks  on  the  tree. 
But  fall  unshaken  when  they  mellow  be. 


Cranberry  Relish 

2  quarts  of  cranberries  Rind    of    2    oranges,    chopped 

3%  pounds    of   white    sugar  fine 

y2  pound   seeded   raisins  1  cup  vinegar 

%  pound  dates  Juice  of  2  oranges 

One  teaspoonful  each  of  ginger,  cloves  and  cinna- 
mon.    Cook  all  to  a  marmalade,  and  put  in  jars. 

Nice  with  cold  meats,  as  chicken,  etc. 

Dates  as  a  Sauce 
Stone  large  soft  dates,  put  in  sauce  dishes  and  pour 
sweet  cream  over  them.  MRS.  R.  M.  CLARK, 

Los  Angeles,  Calif. 

Date  Butter 

1  quart  dates  Sugar  to  taste 

1  pint  tart  apples 

Stone  dates,  pare  and  core  apples.  Boil  together  till 
soft;  then  mash  through  a  colander.  Add  sugar,  and 
boil  till  thickness  of  apple  butter. 

MRS.   S.  HUGHS, 
Coaehella,  Calif. 

Dessert  Jam 
Wash  roselle  buds,  cover  with  water  and  let  boil 
gently  until  juice  is  extracted.  Pour  into  a  jelly  bag 
and  let  drip.  Measure  juice,  and,  to  each  pint,  add 
nearly  a  pound  of  sugar.  Boil  until  it  just  begins  to 
jell,  then  add  cut  up  dates  and  almonds,  which  have 

One  cup  means  ^2  pint.  Cup,  tablespoon  and  teaspoon  all 
mean  level  measurementa. 


DATE  COOK  BOOK 


been  blanched  and  cut  up  coarsely.     Cook  just  long 
enough  to  bring  to  a  boil  again,  then  pour  in  glasses 

and  seal  like  jelly.  MBS.  V.  E.  metzler, 

Coachella,  Calif. 

Jajn 
A  nice  jam  may  be  made  with  two  parts  dates  to 
one  part  cranberries.    Cook  and  mash  fruit,  add  sugar 
to  taste  and  boil  to  desired  thickness. 

MRS.  HAZZARD. 

Peach  Conserve 

2  quarts     of    fresh     sliced  %  cup  sliced  dates 
peaches                                            1  cup  of  either  Eug.  walnuts 

3  oranges,  sliced  thin  after  re-  or  blanched  almonds 

moving  skins  Sugar  to  preserve 

%  cup  seeded  raisins 

Cut  nuts  and  put  in  after  it  is  ready  for  jars. 
Cook  slowly  until  it  is  very  clear. 

MRS.  E.  WINTERER, 
Hollywood,  Calif. 

Primes  and  Dates 
Stew  prunes  till  soft,  add  just  a  little  sugar. 
Before  taking  from  the  fire,  add  some  dates  stoned 
and  cut  in  half.     Serve  with  cream. 

MRS.  A.  O.  HAYWARD, 

Thermal,  Calif. 

Stewed  Dates 

(A  good  sauce  for  "Dainty  Sponge  Fruit  Pudding.") 
1  cup  cold  water  Juice    and   tliinly   cut   rind   of 

Vi  pound  of  dates  i/^  lemon 

1   tablespoonful  of  sugar 

Allow  to  simmer  verj*  gently  for  1/4  hour.  Remove 
dates  to  a  dish,  and  pour  the  syrup  over  them,  and 
allow   to   cool.  MR.S.  H.  T.  FOTHERGILL, 

Coachella,  Calif. 


70  DATE  COOK  BOOK 


Tutti-Frutti  Preserves 

Wash  4  quarts  purple  plums.  Put  in  a  large  sauce 
pan  and  cover  with  water.  Cook  slowly  until  the  plums 
have  softened,  and  separated  from  the  stone.  Remove 
from  the  fire,  and  remove  all  stones.  Add  to  the  plums 
equal  measure  of  brown  sugar,  and  cook  slowly  until 
a  thick  preserve  is  made.  When  nearly  done,  put  in 
1  pound  of  seeded  raisins,  1  pound  of  dried  figs  cut  in 
small  pieces  %  pound  of  dates  cut  in  pieces.  Stir  often, 
and,  when  done,  try  as  you  would  for  jelly. 

Lastly,  put  in  l^  pound  of  chopped  pecans.  Seal  in 
jars.  MBS.  A.  L.  MEADE, 

Colorado  Springs,  Colo. 


MISCELLANEOUS 


'The  turnpike  road  to  people's  hearts,  I  find, 
Lies  tlirough  their  mouths,  or  I  mistake  mankind." 

Dr.  Wolcot. 


A  Good  Laxative 

Put  through  a  food  chopper  twice 
^  pound  seeded  raisins  V2  pound  of  figs 

lii  pound  of  dates  i/4  pound  senna  leaves  picked 

^  pound  of  prunes  over 

After  grinding,  roll  out  on  bread  board  14  ^i'  V2 
inch  thick,  and  cut  into  inch  squares.    Keep  in  a  jar. 
Dose — 1  square  at  bed  time. 

MRS.  M.  McLEISH, 

Riverside,  Calif. 

Dates  in  Cereal 
Cut  dates,  and  cook  with  any  kind  of  cereal. 
This  makes  the  cereal  sweet  enough  so  the  use  of 
sugar  is  not  necessary.  MRS.  A.  G.  PROCTOR, 

Coachella,  Calif. 

Dates  with  Cereal 
Dates  chopped,  or  cut  coarsely  in  a  meat  grinder, 
and  sprinkled,  uncooked,  on  hot  oatmeal  or  other  break- 
fast cereal  to  be  served  with  honey  and  cream,  make 
a  delicious  dish.  MRS.  C.  E.  COOK, 

Indio,  Calif. 

Dates  with  Rice 
AVash  1   cup  of  rice  through  several  waters,  drain, 
and  s-prinkle  into  2  quarts  of  boiling  water.     Let  boil 

One  cup  means   V2  pint.     Cup,  tablespoon  and  teaspoon  all 
mean  level  measurements. 


72 DATE  COOK  BOOK 

twenty  minutes,  then  pour  into  a  sieve,  and  allow  cold 
water  to  run  through  the  rice  to  harden  it,  drain,  salt, 
and  place  in  the  oven  or  on  back  of  the  stove  in  a  dish 
covered  with  cheese  cloth,  until  grains  are  dry  and 
flaky.  Cover  with  ground  or  chopped  dates  just  be- 
fore taking  to  the  table.  MRS.  C.  E.  COOK, 

Indio,  Calif. 

English  Chutney  Sauce 

1  pound    of    apples  6  small  onions 

1-^  pound  raisins  1  ounce     of     white     mustard 

y2  pound   dates  seed 

1  dozen  ripe  tomatoes  (canned  1^4  quarts  vinegar,  boiled  and 

ones  may  be  used)  cooled    (do    not    have    too 

2  red  peppers  strong) 

'/4  cup  mint  leaves   (fresh  or      1  pound    of   granulated   sugar 
dried) 

It  requires  no  cooking.  Put  everything  through  the 
meat  grinder.  Salt  and  sugar  heated  with  the  vine- 
gar, and  let  cool  before  pouring  over  rest  of  in- 
gredients. 

Pour  all  in  a  crock  or  jar,  and  let  stand  ten  days, 
stirring  each  day,  then  it  can  be  bottled.  Nice  with 
meats.  MRS.  S.  S.  LOGAN, 

Denver,  Colo. 

^  Mu'asal  of  the  Persian  Gulf 

(One  of  the  best  preserves  of  that  region.) 

Remove  the  seeds  from  the  dates  and  replace  with 
walnut  meats.  Boil  down  some  date  syrup  (any  other 
good  syrup  Avould  do),  add  sesame  seed  to  taste,  and 
a  little  rose  Avatcr  for  aroma;  boil  until  thick,  add 
dates,  put  over  the  fire,  and  let  it  come  to  a  boil  again; 
then  put  into  glass  jai's. 


DATE  COOK  BOOK 73 

Pickled  Dates 
Dates  may  be  pickled  in  vinegar  just  before  they 
are  ripe,  when  they  much  resemble  pickled  walnuts. 

Sweet  Potatoes  and  Dates 

1  eup  dates  eut  in  quarters  '^k  cup  cream 

2  cups  mashed  sweet  potatoes      A  little  salt  and  cinnamon 
(boiled  in  skin  till  done)  2  eggs  well  beaten 

Mix,  folding  eggs  in  last.  Drop  heaping  tablespoons 
on  pie  pans,  well  greased,  and  bake  one-half  hour,  or 
till  brown.  MRS.  B.  A.  TEAGLE,. 

Coach ella,  Calif. 

ey  Syrian  Method  of  Preserving  Dates 

Take  the  largest  dates  obtainable,  preferably  before 
they  are  entirely  ripe;  peel  them  with  a  sharp  knife, 
put  them  in  a  pot,  add  a  little  more  than  enough  water 
than  to  cover  them,  boil  until  they  are  soft;  then  slip 
the  seeds  out  and  put  an  almond  or  pistachio,  w^ith  a 
clove,  in  the  cavity;  boil  dates  in  syrup  with  a  little 
lemon  peel  until  the  proper  consistency ;  take  them  off 
the  fire  and  let  them  stand  over  night ;  then  bring  to  a 
boil  again  and  put  in  glass  jars. 

Tamarind  Chutney 

2  pounds  of  dates  1  pound  onion 

Vz  pound  of  green  ginger  root  ^4  pound  chillies 

1  pound  of  layer  raisins  V^  pound  brown  sugar 

2  tablespoons  of  salt  Vi  pint  vinegar 

A  14  pound  jar  or  bottle  of  tamarinds 

Remove  stones  from  tamarinds,  chop  fine,  the  same 
Avith  dates;  stone  and  cut  the  raisins  into  quarters; 
chop  fine  the  onion ;  pound  the  chillies  and  scrape  and 
slice  the  ginger. 

Mix  all  the  ingredients  together,  bottle  and  seal. 


El      INDEX     B 


Pagres 

Breads,  Muffins,  Waffles,  Etc.        -        -        -  9-14 

Cake 42-50 

Cookies  and  Small  Cakes        -        -        -       -  51-57 

Cold  Desserts -  25-31 

Confections            32-37 

Frostings  and  Fillings           -        -        -        -  58-59 

Miscellaneous 71-73 

Pies  and  Tarts       -       -       -       -       -       -  38-41 

Preserves  and  Jams 68-70 

Puddings -  15-22 

Pudding  Sauces      -        -        -        -        -        -  23-24 

Salads             - 60-63 

Salad  Dressings      -        -        -        -        -        -  64-65 

Sandwiches 66-67 


Press  of 

COACHELLA  VALLEV  SUBMARINE 

Coachella,  California 


GENERAL  LIBRARY 
UNIVERSITY  OF  CALIFORNIA— BERKELEY 

RETURN  TO  DESK  FROM  WHICH  BORROWED 

This  book  is  due  on  the  last  date  stamped  below,  or  on  the 

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Renewed  books  are  subject  to  immediate  recall. 


Agricc  R<dff®]r®imc®  Servic* 


^.fm 


ON-CIRCULATING  B(IOI 


DEC  4- 1978 

REC'O  IN  AGRI  LIB  DEC 


4  1978 


iD  21-100m-l,'54(1887Bl6)476 


